Sweets made simple is a TV series and cookbook from Kitty Hope and Mark Greenwood who are confectioners extraordinaire.
Come along and take fantastic journey with Mark and Kitty through the world of sweets in this official tie-in to their BBC2 primetime series.
Watch Kitty and Mark show how easy it is to make mouthwatering traditional and modern sweets:
English Butter Toffee,
Leather Roll-ups,
Fruit Lolly,
Sherbet Dip,
Popcorn and Peanut Butter Fudge,
Gin and Tonic Truffles,
Baked Pear Crisps,
Salted Caramel Seashells,
Black Forest Fudge
The beautifully designed and fully photographed cookbook offers over 80 simple recipes – including all the recipes from the BBC series (see some below) – from quick and easy sweets for kitchen novices to quirky delights and grown-up after-dinner treats.
There is a lot of helpful advice on techniques, ingredients and equipment and Sweets Made Simple will encourage us all to join in the joy of making sweets and indulge in quality homemade confectionery.
Includes brand-new recipes and previously published classic recipes.
A list of the episodes and recipes for the new series of Mary Berry cooks.
The new cookbook by Mary B erry is simply called Mary Berry cooks.
The BBC2 series presents the nation’s best-loved home cook in a new series of six episodes. In each Mary invites you into her kitchen to share the secrets of her favourite dishes that you can make for your family. Watch again on BBC2 while available.
Mary explains how to host a traditional tea party, shares a clever trick for making sandwiches in advance, baking bite-sized scones for a cream tea, while her grand-daughters help her make orange butterfly cakes. An exciting visit to a plantation in Cornwall to find out how tea is grown.
Would you like to impress guests at dinner parties?
Mary shows how to prepare two varieties of canapés, a salmon and asparagus starter, a main course of guinea fowl, and a chocolate tart for pudding. Mary also reveals a trick for cooking steak ahead of time that guarantees perfect results.
Mary is cooking for three generations of her family and the main course is slow-roasted shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin, and dishes up plum tarte Tatin with fruit salad for dessert.
Expecting a large number of guests for a special occasion?
This episode shows how to create wonderful dishes for a buffet supper, including beef and mushroom stew with mustard mash, salmon en croute with salad, chocolate and orange panna cotta and a meringue tranche with berries and cream.
Mary is sharing food around the kitchen table with friends or family and prepares a Mediterranean platter of houmous, breadsticks, roasted vegetables and tomato and mozzarella salad, as well as lamb dhansak, cottage pie topped with dauphinoise potatoes, and a pasta dish that takes just 15 minutes. She also shows to make elderflower cordial and a crunchy apple crumble.
As we approach summer, time for the outdoor summer lunch.
This feast including salmon fillets with herb sauce, ham with home-made chutney, and fillet of beef with garlic and mustard cream. To accompany the cold meats and fish, Mary prepares two salads – one with fiery red rice, and the other featuring broad bean and little gem – and finishes off by making a summer pudding.
Mary Berry Cooks is the cookbook for the series and features all the recipes from the show, 100 recipes -along with Mary’s menus for each episode – from a warming Kitchen Supper or a Sunday Roast to a Summer Buffet or an Afternoon Tea.
This all-new collection of 100 mouth-watering, simple recipes offers the perfect meal for any occasion. It includes dinner party staples such as Slow-Roast Shoulder of Lamb or Cottage Pie with Dauphinoise Potato Topping, special summer lunches such as Fiery Red Rice Salad and Summer Pudding, and of course, her trademark cakes and bakes.
Mary makes everything look easy – but don’t be put off by that, let her guide you to the simplicity of her methods. So whether you are looking to prepare a family lunch or a simple one-pot supper for friends, watch Mary prepare her carefully tested recipes and see what comprehensive advice make Mary Berry Cooks the perfect kitchen companion.
An earlier book At Home is available for order in:
Proper Pub Food by Tom Kerridge published 29 Aug 2013, 256 pages by Absolute Press
Tom’s food is revealed in all its ‘man-food glory with 100 recipes in the new cookbook Tom Kerridge’s Proper Pub Food (UK) in several sections that includes breakfasts, soups and salads, meat and puddings to have you nourished and happy all day.
Program One: Food for Friends recipes Mon 8:30pm, 23th Sep, BBC Two
Tom Kerridge has been famed for winning two Michelin stars in his own pub!!
Tonight Tom shows how to cook dishes at home inspired by British pub classics that are perfect for groups of friends.
Tom cooks a slow cooked shoulder of lamb with pommes boulangere – perfect for a Sunday roast and visits a local brewery to find a beer for his mussels cooked in ale – Tom’s British twist on moules marinieres and a great dish for sharing.
In the kitchen Tom makes a hearty one pot wonder: pollack, chorizo and chickpea stew, inspired by Spanish flavours.
At Maltby Street market Tome enjoys some of London’s best salt beef and then demonstrates how to make a salt beef bagel served with his ultimate pickles.
To finish a creamy plum fool. Food for friends to enjoy!
Warm Tomato, Onion and Bread Salad with Beef Dripping Dressing
Fish and Chips with Pear Purée and Tartare Sauce
Tom is originally a West Country chef who started his career in Gloucestershire and then moved to London having worked with the top chefs in Odettes, Rhodes in the Square, Stephen Bull and The Capital.
Tom opened in Norwich a restaurant called The Hand & Flowers in Marlow where he attained a 2 Michelin star rating.
The Great British Bake Off Series Four BBC2 Starts Tuesday 20 August 2013 at 8.00 pm.
The dynamic duo are back! Mary Berry (78) and Paul Hollywood (47) to liven up our evenings now the holidays are slowly passing by. Also Mel Glendroyc and Sue Perkins are on hand to see the new contestants go through their paces.
The fourth series comes at the end of a difficult time for Paul in what has been a hectic year for him. We wish Paul all the best and hope the new series will have been theraputic.
The series tests 13 of our best amateur bakers in a ten week period, instead of the usual twelve.
We look forward to the start of the competition and will report on each episode as the battle to be the best amateur baker unfolds.
Rick Stein’s India is the new excellent text on curries, written as only Rick can.
Subtitled – In Search of the perfect curry – Recipes from my Indian Odyssey.
Rick Stein sums up all that is special and sumptuous about curries and the Indian recipes he has encountered on his Indian curry Odyssey in this new and beautifully produced curry guide and cookbook. A journey through this exciting and colourful country, it is a sensual and stimulating experience.
We all love a good Curry – some just with onion and chicken, others with creamy sauce and crispy duck…. The variety of possibilities are almost endless but Rick has – in his unique style – made sense of the complex world that is the Indian Curry.
So what is a good curry? Is it the aroma, the look, or the combination of all these with an expectation of a satisfying meal, that helps us forget about our problems and lifts us to a higher level.
To quote Rick : ‘Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chilli’s, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven and slightly scorched naan shining with ghee and garlic. A bowl of dark dal, a green chutney of coriander and mint and a plate with a few sliced tomatoes, cucumbers and sliced onions. When Indians talk of food, they talk about their life. To understand this country you need to understand curry.’
In this adventure Rick discovers 120 recipes by visiting home cooks, street vendors and having had what must have been the experience of a lifetime.
Readers of this book if based in the UK or Ireland will have a concept of curry based on visits to various take away food houses. Perhaps Indian, Thai or Chinese. The first thing Rick helps us with is to see curry from the perspective of the Indian people.
It is not the same as we understand it, a curry is something that can refer to almost any food from the Indian subcontinent.
Last weeks guests, 6 April 2013, Jason Atherton and Daniel Clifford, and comedian Julian Clary.
Jason Atherton is the excutive chef of Gordon Ramsey’s Maze restaurant, located on the Grosvenor Road, London. There is the new Maze Grill, with restaurants in New York and new outlets due in Dubai, Melbourne and Doha. Jason was the first British chef to study a full set at Spain’s famous El Bulli restaurant. He has worked under the tutelage of Pierre Koffman, Nico Ladenis and Gordon Ramsay as Executive Chef at Verre in Dubai.
Daniel Clifford hails from Canterbury and has experience as a chef in restaurants all around the UK. His time spent in France was six months at a Michelin-starred restaurant. Back in the UK he then worked under Marco Pierre-White. In 1998, Daniel took over Midsummer House in Cambridge.
Thanks for reading this article, enjoy the book and the show!
Congratulations to Gordon Ramsay, this has been an excellent series and great cook book. Great viewing also and Gordon is so full of energy – to inspire us and get us cooking – the approach adopted in the book and series will succeed in teaching you how to cook so much better. Surely this is raising the standard for the home chef ? So- let’s go with Gordon!
OK!! For Gordon Ramsay Ultimate Cookery Course – read on… links to recipes and watch again in the UK and Canada (some links may be removed over time!)
Well the series has come to an end in the UK and is being broadcast now in Canada. I think it has been received very well indeed by almost everyone. Certainly yes – Gordon is back and Gordon Ramsay’s Ultimate Cookery Course the cookbook has become a best seller for the past couple of months and for Christmas. The new cook book partners closely the recipes found on the TV series (now completed airing on Channel 4). A guide to the episodes – recipes and video clips can be seen listed below.
Scroll to recipe links below or see recipes on Channel 4 scrapbook links via episodes 1-20 guide.
The 20 episodes of 30 minutes in Series One, at 5pm – 5.30pm Channel 4 and HD, 6pm – 6.30pm Ch4 +1 are now completed. Each episode teaches about a different area of cooking.
Back ground to Gordon Ramsay – Gordon has 25 years of cooking expertise and is well placed to provide us with his take on what an up to date and with-it cookery course should be. Consider the worldwide chain of restaurants, the Tante Marie School of cookery – a culinary academy of excellence and the career development opportunities Gordon offers. Together with his cooking shows, travel to the US and his widespread talent. This all points to an exciting world of cooking and reveals that Gordon Ramsay’s business acumen and cooking ability is massive! See the new restaurants in Doha and Las Vegas as some of his recent developments and consider the restaurants from Italy to USA. See restaurant list below as a guide.
The new series is a serious hit, view the episodes and see what you think. We can pick the episodes we are interested in individually or try and keep up with the complete series.
Gordon’s cook book provides home cooks with the confidence and knowledge to get into the kitchen and get the oven on. It is a reference book of great detail and all of Gordon’s skills and experience is brought to the series and the cookbook to help save us time and produce great – no – wonderful food. As it is tied into the TV series on CH4 and can offer guidance on how to bake, roast and slow cooking, also, breakfast, brunches and suppers. There is so much more…. as below…
Gordon himself says “I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I’m going to show you how to cook yourself into a better cook.”
You can see the latest reviews of Gordon’s new book, video and offers, by following our Amazon link to the revolution in cooking courses – that Gordon Ramsay’s Ultimate Cookery Course – 100 recipes to Stake your life on represents. To have this exciting take on cooking delivered directly to your home in just one or two days see the link below. (Please remember that you can make savings with the free postage offer compared to other sites that add postal charges on to the book cost).
The TV show was on Ch4 in the UK and there is a Gordon Ramsay scrapbook available to keep an eye on his recipes. You can see Gordon’s scrapbook here though recipes are limited.
I hear he will feature in Hotel Britannia, where he and Mary Portas will open a hotel and with other celebs train unemployed young people to run it!!1
In the USA Gordon has a hit with Gordon Ramsay Hotel Hell USA.
To get an idea of Gordon’s experience and 25 years in the business consider his empire, in the Gordon Ramsay Restaurants Worldwide list:
New TV series starts in UK on BBC2 Monday 17 June 2013 at 9.00pm. A full colour cookbook with location images was published 6 June 2013 by BBC books at 320 pages in hardback. To read reviews and see purchase information, try Rick Stein’s India UK.
Want to discover the world of curries? Rick Stein’s India: The Search For The Perfect Curry is the new book and then a tv series due soon on BBC2.
Rick is intent on finding the perfect curry and seeks new dishes by going to India to seek out the curries we have never seen before.
For tv – Rick visits Calcutta, Tamil Nadu, Kerala, Rajasthan and The Punjab.
A final tv episode sees a taste off in Bradford to see how folks react to Rick’s newfound recipes.
Rick Stein says: “No other food that I know gives the taste buds such a roller coaster ride long before you’ve even entered a restaurant. No wonder we, as a nation, have taken this amazing multi layered and multi-cultured food for our own. My gastronomic journey celebrates the best from the world of curry and dispenses with some of the myths – just the thought of flying to the Indian sub-continent to start filming is making my mouth water.”
Updates for each episode of the TV series to follow:
.
makes mutton pudding with Lancashire black peas.
.
and the pair celebrate chicken curry pies.
(UK) in several sections that includes breakfasts, soups and salads, meat and puddings to have you nourished and happy all day.
and in 
…..
.
!!!! >>>>>>
new book by Yotam Ottolenghli
and to compare book costs and see where to 
