Books

One Pot Wonders

100 warming, nutritious and simple One Pot Wonders from Lindsey Bareham.

If you’re getting bored with your new year diet and even more bored with the washing up, Lindsey Bareham brings you recipes for perfect comfort food for curling up and enjoying on your own, or feasting with family and friends. Dishes to suit every occasion. Lindsey’s delicious recipes include her oven-baked meatballs with sweet potato and roasted shallots, Saffron chicken with apricots and cardamom, asparagus, potato, pea and quinoa salad, many of which are perfect for the diet-conscious. And there are puddings too, from lychees, melon and stem ginger fruit salad to a comforting Malva pudding. Lindsey Bareham’s recipes feature big flavours from all around the world but, more importantly, these One Pot Wonders are incredibly easy to make – anyone can cook them.

Chapters include: Bakes, Big soups, Stews, Curries, Pasta, Salads and Puddings.

Just One Pot

When Lindsay Bareham had her new kitchen installed, her normal cooking environment was turned upside down. Restricted to two rings, she had to approach cooking in a whole new way.

The result is over 100 creative and exciting recipes that can be cooked in just one pot – what’s more, they all require minimal preparation and are made with seasonal ingredients that are easy to find in your local supermarket. There are no fiddly restauarant-style techniques (although the recipes include plenty of tricks and shortcuts if you want to upgrade your meals).

Whether you want to make a quick and easy after-work dinner or a relaxed meal for friends, this book is perfect for you. Tempting mains include Chorizo and white bean stew, Thai green duck curry with coriander noodles and Monkfish chowder with green beans and thyme, and enticing desserts include White chocolate and raspberry trifle, Chocolate and almond rice pudding and Apple cream with banana passion fruit sauce.

More than 400 recipes—from beloved classic to new inspirations—that celebrate the tomato in its many mouthwatering preparations around the world. 

The Trifle Bowl and Other Tales

One cook, her kitchen and a lifetime of recipes.

A cookery book like no other, The Trifle Bowl and Other Tales is a dip into Lindsey Bareham’s kitchen, introducing us to more of her tempting, easy-to-follow seasonal recipes, this time organized by the well-loved and well-used pots, pans, gadgets and utensils she uses to cook them. Roast Tomato Risotto with Saffron and Honey in a sauté pan, Cod, Anchovy and Spinach Boulangère made using a mandoline, Vietnamese Chicken Patties with Mint Salad and Roast Peanuts in a quaint burger press, and Raspberry Jelly Trifle in her grandmother’s trifle bowl. This unique approach to ordering recipes also looks at the objects themselves – their history, design evolution and why they’re good at what they do – and their power to evoke memories of meals past. It is not just a book to cook from, Lindsey’s fine writing makes it a pleasure to read from too.

The Fish Store

A renowned food writer’s personal cookbook for her sons became this classic collection of simple seafood recipes and much more from around the world. 

When her sons inherited their father’s childhood home in a Cornish fishing village—formerly a commercial building for storing and packing pilchards—renowned food writer Lindsey Bareham decided it was important to record some of the recipes and memories from this extraordinary place. It started as a notebook for her sons, with lists of favorite ways to cook mackerel, monkfish, and sole, as well as how to make mayonnaise to go with the gift of a handsome crab or crayfish. But soon it grew to become this very special book, full of recollections and anecdotes, and fabulous holiday food.

Although the setting is of English, Bareham’s recipes draw on influences from around the world, including Portugal (Portuguese Cabbage Soup with Rosemary Bruschetta), Italy (Red Mullet Wrapped in Parma Ham with Garlic and Rosemary) and Turkey (Spiced Aubergine Salad with Cumin). There are chapters on eggs, chicken, lamb, vegetables, and, of course, puddings, alongside a wonderful collection of recipes for fish of all kinds. This is a cookbook classic that food lovers will enjoy reading as much as they enjoy cooking and eating it’s wonderful creations.

This fantastic new book, by bestselling author Lindsey Bareham takes the worry and work out of entertaining with a sensational collection of dinners for six that can all be cooked in under an hour – and without breaking the bank. We no longer have to be daunted by thinking up a three-course dinner menu, nor have the occasion dominated by the stress of having to spend all evening in the kitchen making sure that all

The Big Red Book of Tomatoes

More than 400 recipes—from beloved classic to new inspirations—that celebrate the tomato in its many mouthwatering preparations around the world. 

Onions Without Tears

Onions are a universal ingredient, appearing in food internationally, and one that can be treated and cooked in myriad ways. The allium family comprises onions including the bulb onion, red onion, spring onions or scallions and Welsh holtzers, leeks are the mild member of the family, and extremely versatile on their own right, chives and garlic including green garlic, en primeur garlic and elephant garlic. This book explores the diversity of the allium family, including cooking techniques and tips, appropriate equipment, anecdote, history, and recipes from around the world and from favourite chefs. By the author of “In Praise of the Potato”.

Dinner In A Dash

This fantastic new book, by bestselling author Lindsey Bareham takes the worry and work out of entertaining with a sensational collection of dinners for six that can all be cooked in under an hour – and without breaking the bank. We no longer have to be daunted by thinking up a three-course dinner menu, nor have the occasion dominated by the stress of having to spend all evening in the kitchen making sure that all the food is ready to serve at the right time. “Dinner in a Dash” contains 50 different menus, each consisting of three delicious, seasonally balanced courses, as well as a shopping list to minimise time spent in the supermarket and a work plan to take you through all the preparation and cooking necessary to have everything finished within the 60 minute timeframe. There are menus to suit all tastes and appetites including highlights such as Warm Lentil Salad with Spinach and Poached Egg, followed by Tuna with Cherry Tomato Gaucamole, with a dessert of Chocolate Crepes with Rum Butter Sauce; or Mushrooms a la Grecque, followed by Lemon Chicken with Potatoes and Spinach and finishing with Roast Pears with Marsala and Cinnamon. In addition, each of the 150 recipes is given in full at the back of the book so the reader can use the individual dishes independently and in different combinations.

More than 400 recipes—from beloved classic to new inspirations—that celebrate the tomato in its many mouthwatering preparations around the world. 

Pasties

A Celebration of Soup

‘A book for serious slurpers’ – Matthew Fort, The Guardian From the intense flavours of a clear consumme to the hearty warmth of a good broth, from the tang of a chilled summer appetizer to the richness of a comforting chowder, soup is one of themost versatile dishes imaginable. This unparalleled book covers every aspect of cooking soups, from stock-making and thickening to garnishes, embellishments and accompaniments.

In Praise of the Potato

Deliciously versatile, the Potato can be exotic, elegant plain or traditional. It marries perfectly with any number of Herbs and Spices.

In Praise of the Potato grew out of Lindsey Bareham’s work as a restaurant critic, which brought home to her the astonishing adaptability of this staple vegetable. Full of information about the history, folklore, buying, storage and different varieties of potato, this delightfully lively book truly has something for everyone.