If you need to rediscover the pleasures of weekend cooking this collection will suit your every mood. Whether it is a magical dinner, something quick and simple, afternoon tea, or a traditional all-the-trimmings Sunday roast, Tamasin's recipes and menus can be confidently executed by any cook. This book caters for all eventualities. 'What shines through is Day-Lewis's earthy brand of food, which is allowed to speak for itself: real roast chicken with giblet gravy; blueberry genoise cake; an alluring pale red Bloody Mary made with fresh tomatoes from the garden and horseradish root; scrambled eggs; baked apple creme brulee.' Bee Wilson in New Statesman

Tamasin's Weekend Food : Cooking to Come Home to

Day-Lewis, Tamasin

Weidenfeld & Nicolson Illus

Pies are the business. You can dress them up or dress them down. Make them classic or modern, savoury or sweet, shroud them in butter crisp pastry or top them with creamy potato. Eat them hot, warm or cold, with a scoop of cream, a slug of vanilla custard, a dollop of creme fraiche. You can fold the fruit in, tuck the crust under, build up the layers. No food comforts and nurtures like a proper home-made pie. Tamasin's selection includes classic savoury pies like Chicken Pie, Egg and Bacon Pie, the Cornish Pasty, an Italian Easter Pie with eggs and artichokes, la Torta di Zucchini, a Galician Pork and Sausage Pie, Koulibiac, the traditional Russian Salmon Pie, and a delicate Feta, Rice and Yoghurt Pie. Sweet pies include a section on apple pies, a Sugar-topped Cherry Pie, Raspberry Ripple Ice-cream Pie, Shaker Lemon Pie, Peach Pie, Southern Pecan Pie, Key Lime Pie, Mississippi Mud Pie and Blueberry Pie.

Tarts With Tops on : Or How to Make the Perfect Pie

Cookbooks, Food & Wine

Baking

Weidenfeld Nicolson Illustrated

If you need to rediscover the pleasures of weekend cooking this collection will suit your every mood. Whether it is a magical dinner, something quick and simple, afternoon tea, or a traditional all-the-trimmings Sunday roast, Tamasin's recipes and menus can be confidently executed by any cook. This book caters for all eventualities. What shines through is Day-Lewis's earthy brand of food, which is allowed to speak for itself: real roast chicken with giblet gravy; blueberry genoise cake; an alluring pale red Bloody Mary made with fresh tomatoes from the garden and horseradish root; scrambled eggs; baked apple creme brulee.' Bee Wilson in New Statesman

Weidenfeld&Nicolson

Tarts are the perfect self-contained treat, a delectable indulgence. In this special collection, Tamasin Day-Lewis provides classic recipes and new twists for an assortment of savory and sweet tarts. She explores the rituals of their preparation, from rolling to primping and patching to whisking, all of which make tarts the most satisfying of foods — to make and to eat. The home chef is taught to prepare a variety of crusts from easy-to-follow directions. The most difficult step is trying to figure out which of the mouth-watering fillings to use. Included is everything from Sweet Corn and Spring Onion Tart to Rhubard Meringue Pie. Beautifully designed, featuring more than fifty full-color photographs, and sumptuously filled, The Art of the Tart is sure to be the perfect addition to any cookbook collection.

The Art of the Tart: Savory and Sweet

Random House]

This celebration of food is also a vivid account of memorable family summers spent in the remote beauty of the west of Ireland. The author's passion for food is evident in over 100 dishes, some of which are traditional Irish recipes, and some of which were created by the author herself.

West of Ireland summers: A cookbook (Phoenix Illustrated)

Phoenix/Orion

Tamasin Day-Lewis’s upbeat, back-to-basics approach celebrates eating well, avoiding waste, and healthy comfort food that is easy on the budget and deliciously satisfying. Supper for a Song is a book for the clever cook in the cost-conscious kitchen. Even when times call for budgeting, we still want to eat well and to eat delicious food. With an eye on eating in, Supper for a Song is more than just a book on culinary economizing. With its upbeat tone and a focus on comfort food that is both healthy and satisfying, this book is really a philosophy of life and cooking—get back to basics, avoid being wasteful, enjoy food, and make the most of the wealth of healthful ingredients available to us. This is comfort food at its best: creamy risottos, robust pasta dishes, and tasty, succulent slow-cooked stews made from inexpensive cuts of meat. There are original ways to extend the Sunday roast to make great soups and weekday suppers. Leftovers are transformed into exotic suppers, zingy salads, and hearty stews. There is even a wonderfully indulgent baking chapter that offers cookies, cakes, and gooey desserts—plus, there are lots of chocolate recipes for that essential comfort factor. "A delightful collection of sweet and savory pastries . . . posh pies, everyday pies, new pies, old forgotten favorites; a greedy celebration of crust and filling." —Nigel Slater, The Observer, reviewing Tarts with Tops On: or How to Make the Perfect Pie

Supper for a Song: Creative Comfort Food for the Resourceful Cook

Rizzoli

"Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath A classic steak and kidney, a soothing chicken pie, the crisp crumbliness of a raised hot water pie crust, the sugar-topped exuberance of a fruit pie, its crackling of sweetness concealing the acid fruit below, the buttery spiced whiff of an apple pie..."
Tarts with Tops On is a celebration of the pie, this most traditional, comforting, and delicious of foods, as enjoyable in the making as in the eating.
Tamasin Day-Lewis draws upon classic combinations to create her own versions of many savory pies, such as Bacon and Egg Pie; the Cornish Pasty; Tourte de Pacques, a traditional Easter pie with eggs, artichokes, and spinach; Hunter's Pie; and a delicious Feta, Rice and Yogurt Pie.
There is a selection of Other People's Pies, Sweet Pies, and a chapter on American Pies that includes Shaker Lemon; Key Lime; Mississippi Mud and Jefferson Davis Pies.
Tamasin shows how to make pastry for every type of pie, easy infallible recipes that produce pastry invariably superior to anything you can buy.
Savory or sweet, simple or sophisticated, traditional or innovative, Tarts with Tops On has a pie to impress for every occasion.

Tarts With Tops On or How to Make the Perfect Pie

Miramax

GOOD TEMPERED FOOD is quiet, unhurried, unchaotic cooking to be savoured with its natural accompaniments - conversation, music and a glass of wine. This is old-fashioned, slow cooking - the food we love to eat and cook with a new way to think about it. Preparation, marinating, half-cooking it before time, and adding the last minute touches without feeling stressed. It is what proper cooking is all about. 'This is one of those books that I suspect will never leave my kitchen. I want to eat everything in this book.' Nigel Slater

Good Tempered Food

Quick & Easy

In a vivid account of summers spent in the remote beauty of west Ireland, Tamasin Day-Lewis conjures up the sights, sounds, smells, and tastes of family holidays. Her passion for cooking is evident in the dishes -- some traditional, others created by Day-Lewis to utilize the fresh local ingredients.

West of Ireland Summers, a Cook Book: Recipes and Memories from an Irish Childhood

Regional & International

UNKNO

Lonely Planet: The world's leading travel guide publisher 
A Fork in the Road: Tales of Food, Pleasure and Discovery on the Road 
2014 James Beard Award Nominee and 2014 Society of Travel Writers Foundation Thomas Lowell Travel Journalism Bronze Award Winner for Travel Book 
Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences. 
The dubious joy of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand celebration of an Indian wedding feast; the things we eat and the people we eat with remain powerful signposts in our memories, long after the plates have been cleared. Tuck in, and bon appetit! 
Featuring tales from: James Oseland, Frances Mayes, Giles Coren, Curtis Stone, Annabel Langbein, Neil Perry, Tamasin Day-Lewis, Jay Rayner, Madhur Jaffrey, Michael Pollan, Josh Ozersky, Marcus Samuelsson, Naomi Duguid, Jane and Michael Stern, Francine Prose, Ma Thanegi, Kaui Hart Hemmings, Rita Mae Brown, Monique Truong, Fuschia Dunlop, David Kamp, Mas Masumoto, Daniel Vaughn, Tom Carson, Andre Aciman, MJ Hyland, Alan Richman, Beth Kracklauer, Sigrid Nunez, Chang Rae Lee, Julia Reed, Gael Greene 
About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, a suite of inspiring travel pictorials, literature, and references, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travelers to get off beaten paths to understand more of the culture of the places in which they find themselves.

A Fork In The Road: Tales of Food, Pleasure and Discovery On The Road (Lonely Planet Travel Literature)

MAYES, Frances

Carson, Tom

Pollan, Michael

Yan, Martin

Nuñez, Sigrid

Prose, Francine

SAMUELSSON, MARCUS

Duguid, Naomi

Masumoto, David Mas

Truong, Monique

Oseland, James

Kamp, David

Dunlop, Fuchsia

Thanegi, Ma

LANGBEIN, Annabel

Hemmings, Kaui Hart

Tan, Sandi

Ermelino, Louisa

Rayner, Jay

Perry, Neil

Hall, Carla

DUNTHORNE, JOE

Ozersky, Josh

Stone, Curtis

GREENE, Gael

Vaughn, Daniel

Richman, Alan

Coren, Giles

Kracklauer, Beth

Michael, Jane Stern

Hyland, M.J.

Brown, Rita Mae.

Aciman, André

JAFFREY,Madhur

Cooking Education & Reference

Lonely Planet

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