Frances Bissell is one of the finest contemporary cooks, with (according to the Observer) "the largest following of any cookery writer in the country". In this superb book she has compiled a classic compendium of over 200 delicious recipes, covering beef, veal, pork, ham, lamb, poultry and game. Here are tempting slow-cooked braises and stews to enjoy for a winter Sunday lunch, light and quick one-course meals to rustle up at the end of a working day and sauces, preserves and accompaniments to lend a new twist to traditional dishes. In addition, she provides invaluable advice about finding and buying the best ingredients, all the various cuts and joints, equipment, roasting charts and how to carve. Here is everything you need to buy, prepare, cook and eat meat in the modern age.

The Organic Meat Cookbook

BISSELL, Frances

Literature & Fiction

RANDOM HOUSE UK

This title is all about food as well as cooking, including insights into ingredients and their origins, in addition to recipes and techniques. The recipes are appealing, simple, relevant, up-to-date and - above all - full of flavour. Though rooted in English cookery, the recipes reflect the author's extensive travels, with classic recipes from Europe, North Africa, the Middle East, India and the Americas. "Modern Classics" includes her recipes for English Crab cakes, individual apple and marzipan tarts with blackberry sauce, Mint-cured mackerel with potato farls, slow cooked lamb shanks with potato and cauliflower mash, steamed quince pudding, pheasant with wild berries and celeriac, and much more besides.

Modern Classics

Cookbooks, Food & Wine

Macmillan

This book is part of a series in which distinguished cookery writers express their individual approach to entertaining by creating ten full menus for special occasions. Each menu is carefully constructed for ease of preparation and illustrated in colour. Following on from "Ten Vineyard Lunches" by Richard Olney and "Ten Late Breakfasts" by Alexandra Carlier, Frances Bissell produces approximately 100 original recipes in this book for intimate suppers for two. Frances Bissell is an established cookery writer who won the "Observer Magazine" competition for the best dinner menu to accompany Mouton Cadet wines in 1983. She is a regular contributor to "The Times", "A la Carte" and "Homes and Gardens" and her books include "A Cook's Calendar" and "The Pleasures of Cookery".

Ten Dinner Parties for Two

Cooking Methods

Random House Value Publishing

COOK'S CALENDAR

TIMES BOOK VEGETARIAN COOK

Vegetarian & Vegan

Offering an Americanized resource for an international scope of possibilities to serious cooks and professionals, a strong proponent of fresh, wholesome ingredients tells how to choose, store, and prepare everyday and exotic foods.

The Book of Food: A Cook's Guide to over 1,000 Exotic and Everyday Ingredients

Henry Holt Co.

This book is part of a series in which distinguished cookery writers express their individual approach to entertaining by creating ten full menus for special occasions. Each menu is carefully constructed for ease of preparation and illustrated in colour. Following on from "Ten Vineyard Lunches" by Richard Olney and "Ten Late Breakfasts" by Alexandra Carlier, Frances Bissell produces approximately 100 original recipes in this book for intimate suppers for two. Frances Bissell is an established cookery writer who won the "Observer Magazine" competition for the best dinner menu to accompany Mouton Cadet wines in 1983. She is a regular contributor to "The Times", "A la Carte" and "Homes and Gardens" and her books include "A Cook's Calendar" and "The Pleasures of Cookery".

Ten Dinner Parties for Two (Ten Menus Series)

Interlink Pub Group Inc

Food preservation has never been simpler! This illustrated guide to canning and preserving covers everything from selecting and using equipment to choosing suitable fruits and vegetables, preparing the jars, and bath processing. Foolproof recipes for a vast assortment of delicious jellies, jams, chutneys, marmalades, cucumber and dill pickles, and much more are included. And with these streamlined processes and time-saving tips, making smaller batches of fruit butters and cheeses, syrups, pickles, and salsa is fast and easy. Tempting recipes include Red Currant, Cider &amp; Pepper Jelly; Pineapple &amp; Roasted Yellow Pepper Salsa; Passion-Fruit Vinegar; Spiced Pickle Spears; Tamarillo Jam; and Blackberry Vodka. Spice up the holidays with Fig &amp; Apple Mincemeat, Cranberry &amp; Cinnamon Jelly, and old-fashioned Christmas Jam.A Selection of the Good Cook Book Club.

Preserving Nature's Bounty

Canning & Preserving

Union Square & Co.

An already acclaimed cookbook by James Beard award winning chef Frances Bissell setting out the techniques and recipes for the use of flowers in the kitchen.  While the use of flowers in cookery is becoming ever more popular, they often feature as little more than decoration. In The Fragrant Pantry, the third volume of an already acclaimed trilogy, Frances Bissell shows us how the scent and flavor of flowers can be used like that of an herb or a spice to add magic to a range of dishes. In these pages you will find recipes for preserves as diverse as myrtle-scented figs, peach and lavender mostarda, rum and jasmine mincemeat, wild garlic flower pesto, mango, jasmine and lime kulfi, elderflower, cucumber and lemon gin and "gorgeous gillyflower grappa." You will also discover how the delicate taste of rose petals can transform raspberry ice cream. And you will learn the way in which fresh edible flowers or floral extracts can be used to create exquisite preserves. For Frances Bissell cooking with flowers is not a fad or a fashion, but a natural way of cooking which reflects the seasons, and which owes much to English culinary traditions going back over centuries. These easy-to-follow recipes allow both the experienced and novice cook to experiment with floral cooking with real confidence.

The Fragrant Pantry: Floral Scented Jams, Jellies and Liqueurs

OR Books

The author has been much influenced by her extensive travels and cooking experiences in the Far East over the past few years. This book brings the excitement of these Eastern flavours into the Western kitchen. In a series of travel essays, she records her impressions of the Far East. There are recipes for sorbets and the pungent calamansi fruit used in marinades. There are recipes for feasts, "steam boats" and "dip-dips", and chapters on oriental ingredients, including fruit, vegetables, herbs, spices and many varieties of noodles and soya products.

Oriental Flavours: An English Cook Travels Eastward

TRAFALGAR SQUARE +

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Books by BISSELL, Frances