- Hotel Chocolat: A New Way of Cooking with Chocolate - Headline Publishing Group

Time remaining

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

Hotel Chocolat: A New Way of Cooking with Chocolate

  • Hardback
  • £20.00

The cookbook for chocolate lovers. Bring a touch of luxury into your kitchen!

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!

Biographical Notes

Hotel Chocolat is a British chocolatier that has brought quality chocolate to the high street. It is however, more than a chocolatier - it is one of the world's few chocolate makers to actually grow its own cocoa, and it has also taken chocolate from pod to plate with innovative restaurants in London, Leeds and St Lucia.

British entrepreneurs, Angus Thirlwell and Peter Harris embarked upon their Hotel Chocolat journey 20 years ago. The company pioneers a 'more cocoa, less sugar' approach to its chocolate, allowing its true flavours to shine through. Their cocoa plantation in St Lucia offers local farmers a sustainable and profitable source of income.

  • Other details

  • ISBN: 9781472224545
  • Publication date: 06 Mar 2015
  • Page count: 256
  • Imprint: Headline
Headline Home

Cherish

Anne Shooter
Authors:
Anne Shooter

Headline Eternal

The Lost Vampire: Last True Vampire 5

Kate Baxter
Authors:
Kate Baxter

The Lost Vampire is the fifth novel in Kate Baxter's passionate, intoxicating and addictively dark Last True Vampire series. An unforgettable, intensely emotional, and hot series for fans of J.R. Ward, Nalini Singh, Lara Adrian and Larissa Ione.Centuries ago, the vampire race was almost destroyed. Now, salvation rests upon one - the last true vampire.Once one of the oldest dhampirs in existence, Saeed now faces a treacherously uncertain future as a vampire. He believes that the only thing that can restore his position within his coven and tether his lost soul is the flame-haired fae who is destined to be his mate.Cerys Bain is a soul thief. She is feared by those who dwell in the supernatural realm - and hopelessly bound to the ruthless mage Rinieri de Rege. The raw, sensual vampire who enters her world is both a threat and an intoxicating temptation: no one has ever made Cerys feel the way Saeed does. But to claim their fate as soulmates, Saeed must first find a way to free Cerys from Rin. Is their desire worth the risk of certain destruction - and eternal doom?Addicted to the wild world of the Last True Vampire? Don't miss the earlier books in the series, The Last True Vampire, The Warrior Vampire, The Dark Vampire and The Untamed Vampire.

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' comes an Italian food book of sumptuous recipes, flavours and stories from Rachel Roddy's two kitchens in Sicily and Rome.'Rachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now.'Simon Hopkinson'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

The Untamed Vampire: Last True Vampire 4

Kate Baxter
Authors:
Kate Baxter

The Untamed Vampire is the fourth novel in Kate Baxter's fiercely sexy, deadly Last True Vampire series. An unforgettable, intensely emotional, and hot series for fans of J.R. Ward, Nalini Singh, Lara Adrian and Larissa Ione.Centuries ago, the vampire race was almost destroyed. Now, salvation rests upon one - the last true vampire.Chelle is not your typical vampire. Turned not with a bite but an age-old magic, she's the only one of her kind - and more powerful than most. Still adjusting to her endless thirst and lethal fangs, she's desperate to discover what sets her apart. When she encounters a brutally virile alpha werewolf, she soon learns that she's not immune to the mating call - and her own primal longing...The leader of the ancient Forkbeard pack, Gunnar is stunned by Chelle's lush beauty. The wild wolf inside him howls for her, but unions between vampire and werewolf are strictly taboo - even if their clans weren't on the verge of war. Desire has never been so dangerous...but, as a malevolent new power rises, Chelle and Gunnar face an even more frightening threat. Together, they might find a way to save their clans. But can they claim their passion...Addicted to the wild world of the Last True Vampire? Don't miss the earlier books in the series, The Last True Vampire, The Warrior Vampire and The Dark Vampire.

Headline Home

Food for a Happy Gut

Naomi Devlin
Authors:
Naomi Devlin

'I love working with Naomi. She is a force of nature and her brilliant books have the power to change lives.' Hugh Fearnley-Whittingstall Bestselling author of River Cottage Gluten Free, Naomi Devlin's second book, Food for a Happy Gut, is full of recipes that will calm your digestion, soothe your gut and delight your tastebuds. Giulia Enders' Gut, Michael Mosley's The Clever Guts Diet and the work of Tim Spector among others has helped us realise how vital gut health is to our body, brain and mental health. But a gut-friendly diet need not mean the elimination of favourite foods or hard-to-follow diets. Nutritionist and River Cottage teacher, Naomi Devlin will show you how to keep your gut happy. Move over clean food, this book will take you back to local produce, good home cooking and a wonderfully diverse range of ingredients. Naomi will help you turn your gut into a hub of microbial diversity with lots of plant food, a wide range of meats and fats, plenty of raw cheese, slow-cooking, fermented foods and of course prebiotic and probiotic foods. First calm your gut. If your gut is sensitive, the first section is full of low FODMAP ingredients, seafood, broths and probiotics to soothe your digestion. Then nourish your gut with beneficial foods full of fibre, pre- and probiotics. And finally there are herbs, pickles and teas full of healing properties to stimulate and regulate digestion when you need a little extra help. Neither strict plan or dogma, Naomi's recipes are based on plain good sense and proper science. Food for a Happy Gut is full of delicious, healthy recipes and advice and will feed both your tastebuds and your microbes, leaving you content both inside and out.Chapter breakdown: CALM:BreakfastsSoupsSalads & VegetablesMealsTreatsNOURISH: BreakfastsSoupsSalads & VegetablesMealsTreatsHEAL:Pickled & PreservedSprinkledDressedDrinks & Tonics

Headline Home

Mary Berry's Family Sunday Lunches

Mary Berry
Authors:
Mary Berry
Headline Home

A Handful of Flour

Tess Lister
Authors:
Tess Lister
Headline

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

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

Joanne Fluke
Authors:
Joanne Fluke

Joanne Fluke's eighteenth Hannah Swensen mystery is packed full of intrigue and delicious recipes. Perfect for fans of M. C. Beaton and Leslie Meier.Life 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...

Headline

Prashad At Home

Kaushy Patel
Authors:
Kaushy Patel

Since winning everyone over on Ramsay's Best Restaurant, Prashad has grown in size and reputation, and so too has the Patel family. In this, their second book, Kaushy returns the focus to the heart of Indian home cooking. Traditional recipes have been simplified using readily available ingredients. These are the quick dishes that can be prepared in the evenings when you're tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys. You'll also find many recipes drawing influence from British, Chinese and Italian cuisines - a perfect combining of cultures in the kitchen. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. Life is all about balance after all. Times have changed and what we eat should suit our lifestyle, but whether you have 20 minutes or two hours, cooking should be enjoyed, bringing both you and those you are cooking for pleasure.From bhajis to feast biryanis to beans on toast, Gujarati-style, here are more than 100 recipes to bring warmth, taste and texture into your home, all made with the Patel's characteristic love and passion for vegetarian food.

Headline Eternal

The Last True Vampire: Last True Vampire 1

Kate Baxter
Authors:
Kate Baxter

Launching an unmissable new series for fans of J.R. Ward, Nalini Singh, Lara Adrian and Larissa Ione. THE LAST TRUE VAMPIRE is deeply sensual, intensely emotional, and bursting with heartstopping action.Centuries ago, the vampire race was almost destroyed. Now, salvation rests upon one - the last true vampire.He is the last of his race. King of the vampires. Michael Aristov roams the nightclubs of LA after dark, haunted by his past and driven by hunger. The sole Ancient One to survive the slayers' obliteration, only he can resurrect the vampire race. But he's unable to reclaim his world without the woman who can return his soul...Claire Thompson is mortal, yet her intoxicating blood draws Michael like a moth to the flame. Sassy and seductive, only she can satisfy his insatiable cravings, their first fiery kiss igniting an irrevocable passion. With the future of the vampire race now at stake, Claire has the power to seal Michael's fate - forever.This unforgettable new series continues with The Warrior Vampire - return to the dark, deadly, and deliciously sexy world of the Last True Vampire.

Headline

Honey & Co: The Baking Book

Itamar Srulovich, Sarit Packer
Authors:
Itamar Srulovich, Sarit Packer

Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it's hard to choose one. (There's no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.Chapters include:How to be good at baking: general notes; Store cupboard; Sweet & savoury breakfasts; Elevenses; Lunch; Teatime; Traditional desserts

Headline Home

Five Quarters

Rachel Roddy
Authors:
Rachel Roddy
Headline

Caribbean Modern

Shivi Ramoutar
Authors:
Shivi Ramoutar

When you think of the Caribbean, a hundred beautiful clichés come to mind - white sand, blue sky, salty breezes and balmy nights. But what of the food? Eating is at the heart of Caribbean life: people come together in the kitchen, someone starts cooking and soon there is laughter, music and fantastic food.Shivi Ramoutar grew up in Trinidad, Leicester and London. As a supperclub host and pop-up chef, Shivi turned to her favourite Caribbean dishes for inspiration. Her recipes are a wonderful melting pot of flavours: traditional Coconut Chicken Rundown sits alongside Red Bean and Spinach Mac 'n' Cheese and Baked Eggs Creole. Her food is fresh and zingy, exciting and exotic, but also satisfyingly homely and hearty. And not forgetting the fun -Salted Tamarind Caramel Sundae, Smashed Banana Pancakes and Peanut Butter and Jelly Cheesecake - without which the book just wouldn't be Caribbean.

Headline

Peers Inc

Robin Chase
Authors:
Robin Chase

Renting your spare room via AirbnbSelling jewellery you've made on Etsy Learning a new language on DuoLingo Sending a message with WhatsAppFinding a date on TinderThese activities are all made possible by the new collaborative economy, and they are all examples of Peers Inc companies.A revolution has been happening in business. People are coming together with corporations to redefine how businesses work, transforming capitalism along the way. New web-enabled platforms (the Inc) are making it possible for peers to realise the potential of their excess capacity (their spare room, smartphones, experiences, free time or networks) to create exciting new ways to work and succeed.In this path-breaking book Robin Chase, co-founder of Zipcar, shows how Peers Inc companies are unlocking the power of the collaborative economy. And further she demonstrates how this revolution is extending beyond business, changing government and legacy companies and its potential to help solve large scale social problems - from disappearing jobs to climate change.

Headline

Underwater Babies

Seth Casteel
Authors:
Seth Casteel

Headline

Kew on a Plate with Raymond Blanc

Royal Botanic Gardens, Kew, Raymond Blanc
Authors:
Royal Botanic Gardens, Kew, Raymond Blanc

The best dish on Raymond's menu, according to Raymond, is the 'one that's in season'.In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets.We'll explore how these plants arrived in the UK, brought back by intrepid plant hunters, how they flourished and how they spread to become part of our everyday meals. The Kew gardeners offer their tips and expertise in growing this produce, from carrots to potatoes, rhubarb and gooseberries, apples and peas.And interwoven with these stories will be Raymond's Blanc's detailed tasting notes and 40 mouth-watering recipes. Raymond's unparalleled expertise is drawn from three decades of experience in his own restaurant kitchen garden. He brings with him a lifetime's passion about fruit and veg, knowing exactly which apple is the perfect variety for his Tarte Tartin and which potato makes the perfect Sunday roast. With a wealth of stunning historical illustrations, woodcuts and images as well as beautiful recipe photography, this will be a book to treasure for life.

Headline

Sesame & Spice

Anne Shooter
Authors:
Anne Shooter
Headline

Lake Eden Cookbook

Joanne Fluke
Authors:
Joanne Fluke