Linda Collister's book has become my bread bible ever since Catherine bought me a copy for my birthday. After a recipe for a standard loaf and details of how to make a sour dough starter, the book is split into different regions of the world, and contains a number of different recipes in each section, starting with America.
Posts about Food and Drink
For vegetarians Thai food poses a real problem due to the fact that most Thai recipes use fish sauce in the same way that we might use salt and pepper. Thankfully with the help of one book, a good solution can be found...
Whilst I said no to following my job to Salford some time ago (a whopping 18 months in fact) some people within my team have recently been brought into scope for the move and as such it's barely a week that goes by that doesn't involve some exciting news or inspiring knowledge appearing in my inbox all designed to show just how great the new offices will be.
For a bit of a break in the Coast to Coast posts (mainly as I've got a huge photo backlog and haven't finished typing up and editing the remaining posts), it's time to talk home grown fruit and veg!
You never quite realise how you rely on something until it's gone.
The concept of Cranks Fast Food is a simple one - brilliant, tasty vegetarian food in under 30 minutes - many can be easily done in 15-20 minutes.. Living in a country where sizeable proportions of the population live off ready meals because 'cooking takes too long', it's a book you often want to wave in front of people going 'LOOK! IT'S EASY!'
31% of people in India are vegetarian, and it's the country of the world with the most vegetarians. Some regions are more vegetarian than others, and in the Gujarit region, the population and food are primarily vegetarian. So no surprise then that Gujurati cuisine has come up with some excellent dishes over the years.
Over the years, author Clas Clarke became almost the Delia of student cooking and Grub on a Grant became known by many as the student cookbook bible, thanks to its extremely easy to follow recipes which were simple, and wholesome and tasty.
The book covers everything, and starts with the basics. Rather than presenting you with just the recipes, the book explores the equipment you need, general techniques and information about key ingredients.
Cast your mind back to 1961. It's the swinging sixties and you're on Carnaby Street. Far out man. There's fashion everywhere. And a restaurant.. And oh look it's vegetarian. That's good healthy food man!