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by Books for Cooks

These small bites with big tastes have become an icon of Spanish cuisine. Jenny Chandler shows how these delicious morsels make irresistible appetizers or a whole mouth-watering meal in their own... Read more

by Books for Cooks

Join Nada Saleh explore the exotic aromas and warm spices of the Lebanon and enjoy a flavourful lesson in how to make dishes from one of the great cuisines of the world. Read more

by Books for Cooks

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Forget tired cliches of caviar and stroganoff, Karina Baldry delivers new space for Russian cuisine with full flavours and locally sourced ingredients combined... Read more

by Books for Cooks

Everyone loves soup, the world’s most versatile, healthful dish —often low fat, always full of nutrition, effortlessly seasonal and endlessly varied. Join Jenny Chandler for a seasonal selection... Read more

by Books for Cooks

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Dont miss the chance to join cookbook author Alice Hart as she explores an exciting blend of fresh flavours to enrich vegetarian cookery. Alice reveals the... Read more

by Books for Cooks

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Join chef Siti Merrett as she shares her passion and enthusiasm for the vibrant colours, intriguing tastes and rich culinary tradition of her native Brunei... Read more

by Books for Cooks

The fusion of East and West through food, a beautifully innovative cuisine, is one that cookbook author Tom Kime loves and knows well. Join him as he takes us on a culinary journey taking inspiration... Read more

by Books for Cooks

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Join cookbook author James Ramsden as he delivers fresh and fragrant solutions to the whats-for-dinner dilemma, with a range of flavoursome cuts, seasonal... Read more

by Books for Cooks

Join Books For Cooks’ own Rosie Hogg for a two hour lunchtime demo to kick off the season as she cooks up a scrumptious, seasonal, three-course menu, choosing a much-loved title from her cookbook... Read more

by Books for Cooks

In Tuscany, the tradition of eating in harmony with the seasons is kept alive by Tuscans reliance on markets, locally produced ingredients and regional family-style recipes handed down from... Read more

by Books for Cooks

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Discover the rich tradition and intriguing aromas of the Iraqi table with cookbook author Linda Dangoor-Khalatschi as she introduces the fresh flavours,... Read more

by Books for Cooks

Extract from Books for Cooks website:

Lebanese is one of the world’s great cuisines: healthy, simple to prepare, full of fresh flavours and sensual aromatics. Great use is made of grains,... Read more

by Books for Cooks

Extract from Books for Cooks website:

These small bites with big tastes have become an icon of Spanish cuisine. Jenny Chandler shows how these delicious morsels make irresistible appetizers or a... Read more

by Books for Cooks

Extract from Books for Cooks website:

Give salad greens a sensational new spin with an exciting collection of recipes guaranteed to bring a little zest and sunshine to the most tired of palates.... Read more

by Books for Cooks

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The food of Southern Italy has a range of flavour and style, encompassing both the piquant and the delicate. Cucina Povera focuses on quality ingredients from... Read more

by Books for Cooks

Extract from Books for Cooks website:

Get expert with Moorish sticks and skewers with cookbook author Nada Saleh. Barbecuing, or meshwi in Arabic, is an important feature of Berber cuisine, while... Read more

by Books for Cooks

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In Italy, the tradition of eating in harmony with the seasons is kept alive by the Italians’ reliance on markets, locally produced ingredients and regional,... Read more

by Books for Cooks

Extract from Books for Cooks website:

Join Olivia Greco as she shows us how to make the most of the warmer weather with ideas for dining outdoors. Relaxed, simple and fresh; learn how to create the... Read more

by Billingsgate Seafood Training School

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Do not miss the chance to gain a fascinating insight into the working kitchen of one of the top 12 Livery Companies. Executive Head Chef at Fishmongers' Company,... Read more

by Fungi To Be With

Extract from Fungi to be with website:

10.00am: Introduction
About fungi to be with what it is, what it does, its aims and objectives.
... Read more

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