Showing results for "Ruby Tandoh"

WINNER AT THE FORTNUM & MASON FOOD AND DRINK AWARDS 2026SHORTLISTED FOR A GUILD OF FOOD WRITERS AWARD 2026AN OBSERVER, FINANCIAL TIMES, NEW YORK TIMES AND BLACKWELL'S BOOK OF THE YEAR 2025Longlisted for the André Simon Food and Drink Book Award'Entertaining, alarming, illuminating, alive' Nigella Lawson'Laugh-out-loud funny' Vogue'Delightful snark' New York...

TOP TEN SUNDAY TIMES BESTSELLERThink about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight from the tub, some creamy, cheesy scrambled eggs or a fuzzy, perfectly-ripe peach.Eating is one of life's greatest pleasures. Food nourishes our bodies, helps us celebrate our successes (from a wedding cake to a post-night ...

WINNER OF THE 2022 GUILD OF FOOD WRITERS GENERAL COOKBOOK AWARDA SUNDAY TIMES BOOK OF THE YEARA GUARDIAN FOOD BOOK OF THE YEARA STYLIST BOOK OF THE YEARA DIANA HENRY 'BEST COOKBOOK TO BUY' AUTUMN 2021'Practical, straight-talking, endlessly inspirational - this is Ruby at her best.' Nigel Slater'I'd recommend it...

'An audiobook you can cook along to, Breaking Eggs is a novel idea with excellent results' - GuardianIn this active guide, Ruby Tandoh will guide listeners through four simple bakes: A simple butter cake that's sweet, rich and moreish; a nutty, tangy rye apple galette; a swirling constellation of vanilla custard buns; and miso brownies, for a shot of umami, salty goodness....

Over 170 recipes – sweet and savoury – for every day, every budget, every taste, in a cookbook that puts your appetite first from the Sunday Times top ten bestselling author of Eat Up.Organised by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever ...

A joyful, passionate baking book from the Sunday Times top ten bestselling author of Eat Up.‘Must. Have. Now’ Marie ClaireCrumb is about flavour, first and foremost – a celebration of the simple joy of baking. Ruby’s recipes delight in new tastes and combinations, as well as the rediscovery of old favourites, to create food that is exciting without ceremony or pretence.In a delicious blend of prac...

WINNER AT THE FORTNUM & MASON FOOD AND DRINK AWARDS 2026SHORTLISTED FOR A GUILD OF FOOD WRITERS AWARD 2026AN OBSERVER, GQ, FINANCIAL TIMES, NEW YORK TIMES, THE WEEK AND BLACKWELL'S BOOK OF THE YEAR, 2025Longlisted for the André Simon Food and Drink Book Award'Entertaining, alarming, illuminating, alive'NIGELLA LAWSON'Brillian...

'An audiobook you can cook along to, Breaking Eggs is a novel idea with excellent results' - GuardianIn this active audio guide, Ruby Tandoh will guide listeners through four simple bakes: A simple butter cake that's sweet, rich and moreish; a nutty, tangy rye apple galette; a swirling constellation of vanilla custard buns; and miso brownies, for a shot of...

A playful, thoughtful, and delicious A to Z of M.F.K. Fisher’s food writing.This program features a new introduction to the text, written and read by author and The Great British Bake Off runner-up, Ruby Tandoh.In An Alphabet for Gourmets, M.F.K. Fisher creates a wide-ranging, whimsical, and profound miscellany of food that moves readers from A (for dining alone) to Z (zakuski, the classic accompaniments t...

Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, acc...

How to make bitter ingredients taste beautifully balanced.Bitterness is often treated as something to disguise. Alexina Anatole shows how to work with it instead, using flavour balance to create food with greater depth, contrast and complexity.Across eighty recipes, Bitter explores ten ingredients that express bitterness in different ways, including grapefruit and bitter oranges, greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa and liquorice. ...

In her long-awaited new memoir, the author of the New York Times bestseller and James Beard Award winner Blood, Bones & Butter tells the “raw and darkly humorous” (People) story of her family's unexpected dissolution.“Hamilton’s voice is as singular and rollicking as ever in Next of Kin, but it feels rare and special to have it applied to the kind of complicated family history that so many of us only come to confront in a...