Every Last Crumb is a collection of thrifty, delicious dishes designed to make the most of your bread, minimise food waste, and inspire creativity. Comprising around 80 recipes, each chapter looks at a day in the life of a loaf and offers a variety of exciting ways to use it.
Welcome friends with an aperitif, before serving up a home-cooked feast, without spending precious socialising time in the kitchen. Chef James Ramsden first honed his skill for creating exciting food without fuss at his supper club, The Secret Larder. Here, he shares the secret to preparing meals for guests. The key is simple: make it in advance.
Homemade lunches needn't be boring or repetitive. Liven things up with these creative recipes, that are also easy on the wallet. From super noodles to nutritious salads, belly-filling sarnies, or snack-time treats, there's a recipe for every situation.
Love Your Lunchbox is a creative, inspiring source of lunchtime recipes, with quirky, original and practical ideas. The cookbook that no desktop gourmet can do without. Homemade lunches needn’t be boring or repetitive. Liven things up with these creative recipes, that are also easy on the wallet. From super noodles to nutritious salads, belly-filling sarnies, or snack-time treats, there’s a recipe for every situation. James Ramsden, creator of the Secret Larder supper club and author of Do-ahead Dinners , has applied his practical do-ahead ethos and talent for inventive and satisfying flavour combinations to give you the ultimate lunchtime menu with 101 different options. Photography by renowned food photographer, Martin Poole.
A range of 150 fresh, creative recipes that can all be made ahead at a leisurely pace, so that cooks aren't holed up in the kitchen, playing chef, instead of sitting at the table playing hostCooking for groups can be a stressful operation, yet at his supper club, The Secret Larder, James Ramsden has built a reputation for creating exciting, trendy, tasty food without the gaga gourmet, while being able to maintain a relaxed and sociable presence amongst the guests. This is because he prepares the majority of his food ahead. In this book, James offers an exciting array of stress-free, inexpensive recipes that can be prepared ahead and served up without a fuss so that the cook can be with their guests, not stuck in the kitchen. Do-ahead cooking need not be limited to hotpots and pies; James' innovative recipes include Scotch Quail Eggs with Homemade Brown Sauce, Fennel Soup with Brown Shrimp and Dill, Pig Cheek Salad with Pickled Shallot and Buttermilk Dressing, Rhubarb Crumble Ice Cream, and Raspberry Gin and Tonic. The recipes are not exclusively for entertaining—many double-up as easy after-work suppers.