Hugh's Three Good Things

Hugh Fearnley-Whittingstall is a joy to watch on the tele, is inspirational and in this new publication we too can enjoy simple easily prepared foods.

About Hugh's Three Good Things How often have you wished there was a magic formula to simplify cooking? Well, there is. Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream. Hugh has used the formula of three to create more than 175 recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on. With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Three Good Things. It really is that simple.

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award for Work on British Food award at the Guild of Food Writers and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family. (Photo credit: Tom Beard) This biography was provided by the author or their representative. RRP: £25.00 Price: £14.75 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions You Save: £10.25 (41%) Buy here. Hugh's Three Good Things .

Pepper North Fife

Yesterday I had lasagne, very nice too but vastly enhanced with a good grind of black pepper. This fascinating book by Christine McFadden reveals impressively the story of Pepper.

This is the story of the spice that changed the world, with 100 stuning recipes. This is a book dedicated exclusively to the world's most valued and fascinating spice. Why is it that pepper and certain foods go together so perfectly? (Think steak au poivre, black pepper crisps, cream cheese and black pepper, or even strawberries and black pepper.) Christine McFadden's evocative collection of recipes from around the world are geared to modern lifestyles and informal eating, inspiring the imagination with unusual ways of using pepper - in cakes and desserts for example - reminding us of pepper's traditional use in pickles and preserves, in sauces and soups, curries and stews. A vivid first-hand description of the pepper gardens and spice markets of Kerala and a fascinating account of pepper's role in shaping history, provide a colourful backdrop to the serious business of cooking with and tasting pepper. The photography is by Jason Lowe. This work is following in the bestselling footsteps of "Cod and Salt". If you like good food, mindfully cooked then the knowledge imparted by this publication is a must, then go for it. Hardcover: 192 pages RRP: £25.00 Price: £17.50 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions You Save: £7.50 (30%) Look and Buy here.Pepper