"In more than 200 delicious recipes, all easily achievable by the home cook, Annabel draws on a global palette of flavours and her signature FridgeFixings to create dishes that are big on flavour while making the most of fresh seasonal produce"--Jacket flap.
Annabel Langbein is on a mission to get people into the kitchen with fun, no-stress recipes. Her down-to-earth approach to cooking is both practical and inspiring. Starting with the freshest seasonal ingredients, she shows how easy it is to cook sensational food in a simple, natural way. This book takes you on a journey through the food process from sourcing and growing produce to creating your own mouthwatering menus - all against a backdrop of stunning New Zealand landscapes and the natural lifestyle Annabel enjoys at her lakeside cabin. This is a very appealing, pared-back approach to food that celebrates a spirit of resoucefulness and the ability to enjoy whatever is in season at its very best.
Bestselling author Annabel Langbein is back with a brand new book featuring more than 200 fabulously simple recipes using fresh, seasonal food. In a world that places so many demands on our lives, taking a few minutes to prepare a meal and enjoy the ritual of eating together provides a rhythm to daily life and gives us a sense of belonging and connection to the cycles of nature. Home cooking isn't about performance food and fancy tricks; it's about nourishment and care. And beginning with fresh, seasonal produce is one of the simplest ways to make great food. All the recipes in Through the Seasons are designed to make the most of every season's produce-from the lightest summer salads to the most decadent winter puddings. Clever variations and substitutions to the recipes mean that many of the dishes can be cooked at any time of year with whatever produce you have to hand. There are many gluten-free and vegetarian options, plus menu suggestions for every occasion, as well as hundreds of Annabel's cooking and gardening tips and tricks. Annabel also brings her own twist to classics that will quickly become delicious family favourites-including a guilt-free black velvet cake, the ultimate roast chicken, and the best sticky Asian pork belly you will ever eat. Interactive with Annabel's website, Through the Seasons will inspire a fresh way of thinking and eating-more than just a cookbook, it's a toolkit for a good life.
"If you loved Annabel Langbein The Free Range Cook, you'll adore this new collection of over 220 delicious recipes. Annabel invites you into her city home and shows how her free range cooking style can help you create a sustainable lifestyle in the city. With menus for every occasion, living well in today's busy world"--Back cover.
The new edition of THE BEST OF ANNABEL LANGBEIN - GREAT FOOD FOR BUSY LIVES contains more than 100 additional pages of recipes and is the essential kitchen handbook for modern living. Annabel is renowned for her down-to-earth, no fuss, delicious recipes that are quick and easy to make. The 600-plus recipes in this book are accessible and innovative and will inspire cooks of all abilities with the confidence to make them. The book covers everything from breakfast and brunch, appetizers, soups and salads to desserts, baking and preserves. Things can sometimes go wrong in the kitchen but Annabel's down-to-earth approach draws on a lifetime of cooking skills to demystify the processes and inspire confidence in her readers.
"New Zealand’s favourite cookbook author and publisher Annabel Langbein is back with a summer annual that will make holiday cooking and entertaining a breeze. Whether you’re spending summer at the beach or at home, Annabel Langbein: A Free Range Life is your essential holiday companion. With more than 150 no-fail recipes, plus menu ideas for every occasion and endless inspiration for everything from breakfasts to barbecues and from fancy finger foods to fuss-free family meals, it contains all you need for a terrific summer. There’s a shopping list to take the stress out of stocking your holiday pantry , as well as recipes for gorgeous homemade gifts, and suggestions for making the most of summer harvests." --Book jacket.
In this beautiful new compendium, best-selling New Zealand cookbook author Annabel Langbein gathers more than 650 of her best-ever savoury recipes. Packed with clever cooking tips, variations and springboard recipes demonstrating key techniques, it's a lifetime of cooking and eating inspiration and an essential kitchen handbook for today's busy lives.
We all know that food tastes best when it is grown and eaten in its own natural season. Few of us have the opportunity to grow our own food, but increasingly we desire to eat sustainably, and enjoy food at its natural best. EAT FRESH - COOKING THROUGH THE SEASONS, delivers Annabel's signature style of accessible, simple yet stylish food, and brings a new freshness and flair to the way we cook and eat today.
Some cooks operate on the theory that the more effort they lavish on a dish the better it will be. Not so If ever a book is going to give you confidence in the kitchen and allow you to enjoy cooking for other people, this is it. The Art of Entertaining brings the skills of entertaining at home into practical, accessible focus and communicates the ease and pleasures of preparing food for guests. Readers will find innovative, inspiring ideas as well as timeless and well-loved favourites in a range of recipes that meets all kinds of entertaining occasions. Whether it is simple predinner snacks, soups, salads and small plates, main course roasts or melt-in-the-mouth slow oven bakes, Annabel's 'prepare ahead' approach gives readers confidence and avoids last minute flurries in the kitchen. Her fresh, light cooking style and down-to-earth, relaxed approach demystify the cooking process and take the worry out of trying something new.
A collection of recipes that are designed to allow readers to prepare meals of various kinds in a short time. There is a section of general information on setting up equipment that is useful, followed by recipes for breakfast and brunch, quick meals, salads, barbecues and grills, oven dishes, and one pot cooking. A section of desserts and cakes for treats is provided, and at the end there is a section on coffee and cake. For each dish the preparation and cooking times are given. Ingredients are set out in bold, followed by instructions and an indication of how many people the dish will provide for. Many recipes are illustrated in full colour plates.