Joanna Farrow Libri

Step-by-step instructions explains all you need to know about making ice cream and water ices.

A comprehensive cookie collection with hundreds of recipes ranging from well-known favourites to excitingly different ideas. Includes an introduction that covers essential techniques such as preparation, baking and decorating, along with useful information on ingredients, equipment and storage.

Featuring over 400 recipes, this cookbook contains fuss-free meals which require only three or four ingredients.

Ice cream is impossible to resist, whatever your age or occasion. Whether you want a delicious Raspberry Sherbet or Watermelon Granita to cool you on a hot day; a tempting Passion Fruit Mousse or Hot Apple Ice Cream with Cinnamon Bread to finish off a dinner party; or an Apricot Parfait or Nougat Ice Cream just for the sheer indulgence, this book has 150 recipes that will never leave you wanting. Fresh, bright and contemporary, with 250 stunning photographs, this book takes you through the entire range of ices and ice creams, with chapters on classic sorbets, water ices and granitas; classic ice creams; bombes and terrines; tortes and gateaux; hot puddings; iced desserts; ice creams with fruit; herb, spice and flower ices; low-fat ices; and iced drinks. A guide to techniques and ingredients provides a wealth of information on how to make ice creams by hand or machine, how to layer and ripple, use moulds of different shapes and sizes, and how to make your own baskets, cones, biscuits and ice bowls, as well as a guide to the dazzling number of ingredients you can use.

Over 150 herb-infused recipes with herby soups, risottos, casseroles, salads, desserts, cakes, preserves and cordials.

Provides a wealth of fresh, new ideas that use child friendly ingredients and introduces them to new flavours. Makes eating enjoyable for adults who often endure uninspiring food in their efforts to get children to eat properly. Recipes have wide appeal so the whole family can dine together, healthily, yet can be quickly prepared with little effort and no compromise on taste. Designed for families with children from toddler age right through to teenage. The recipes bring together modern ideas with classic 'family food' that is updated or simplified to give a fresh appeal but with readily available ingredients. Preparation and cooking time is kept to a minimum and ingredient lists are kept short. Many recipe variations are included which give interesting ingredient substitutions.

From France, Spain and Italy to the islands of Greece, Malta and Cyprus, and beyond to Israel and the coast of North Africa, the diverse countries of the Mediterranean are united by a cuisine that makes full use of their sun-drenched fruits, vegetables and herbs. This collection of recipes presents both traditional dishes, such as Bouillabaisse and Kleftiko, and new combinations. Try Tapenade of Herb Aïoli with Summer Vegetables as a starter, make a substantial supper with Provençal Beef and Olive Daube, serve Sun-dried Tomato Bread with a light salad, such as Avocado, Orange and Almond Salad or end a special dinner with Fig, Date and Almond Tart.