Soho Cooking

Cookbooks, Food & Wine

LITTLE, ALASTAIR

Regional & International

Ebury Pr

Alistair Little's Italian Kitchen

Ebury Press

This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies.

Lunches

TRAFALGAR SQUARE +

Food of the Sun

WHITTINGTON, Richard

William Heinemann Australia

Keep It Simple: a Fresh Look At Classic Cooking

Chef Alistair Little presents over 100 recipes specially tested for the kitchen. Every single one of the recipes presented is intended for any one from the absolute beginner to the accomplished culinary artisan. Where possible, alternatives are given for ingredients difficult or costly to obtain and every recipe includes advice on how to prepare ahead for efficient and panic-free cooking.

Keep it Simple: A Fresh Look at Classic Cooking

Cooking Education & Reference

Overlook Books

Shares Mediterranean-style recipes for soups, appetizers, vegetables, salads, relishes, fish, seafood, poultry, game, meat, and desserts

Food of the Sun: A Fresh Look at Mediterranean Cooking

Alastair Little Keep It Simple

In their latest collaboration, chefs Alastair Little and Richard Whittington have distilled their considerable knowledge into a volume that will surely become a valued resource for modern cooks. Addressing current culinary topics, the authors provide abundant information on new ingredients and techniques, gathering recipes and ideas from all corners of the globe. At the heart of their book are 500 international recipes, ranging from traditional favorites like French Onion Soup and Roast Goose to the more unusual Char Siu Pork, Umbrian Lemon Poussin, Scallops la Bordelaise, and Naan Bread. The Global Kitchen Glossary explains 300 culinary terms, from Ackee to Zampone, and the pages are peppered with hundreds of tips and hints on kitchen equipment, cooking techniques, and entertaining. The authors' previous books include Keep It Simple and Food of the Sun.

Daily Mail Modern British Cookbook: Over 500 Recipes, Advice and Kitchen Know-How

Fourth Estate

Food of the Sun : A Fresh Look at Mediterranean Co

This work, from the winners of the 1994 Glenfiddich Food Book of the Year award, takes a fresh look at classic cooking. The authors have used the exciting food fusions of the Mediterranean as their inspiration. Examining traditional dishes, they have reconstructed recipes unchanged for centuries to deliver a fresh twist on established dishes. The focus is more towards the eastern Mediterranean than the more familiar recipes of Spain, Italy and Provence. The Greek influence, for example, can be seen in dishes such as Tarama with Shredded Lobster, Poached Chicken with Avgolemono Sauce, and Fig and Frangipane Tart. North Africa and the Middle East feature in recipes like Chilled Tomato and Couscous Soup, Seafood Mousseline Borek and Lemon Syrup Macadamia Backlava. At the same time, more familiar Mediterranean dishes are not forgotten, and the reader can also find reinterpretations of old favourites such as Minestrone di Frutti di Mare, Bourride and Frittata. There are over 100 recipes in the book, all of which are presented for achievement in the domestic kitchen. Alistair Little opened his eponymous restaurant in Frith Street, Soho, in 1985. Richard Whittington is a journalist, author and cook.

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Books by LITTLE, ALASTAIR