Franck is re-interpreting and challenging the tradition of terrines, and introducing verrines, the little-known art form of presenting layered food in glasses to the U.K.

From stylish starters and main courses to simple snacks for parties and picnics, there is a pate or terrine to suit every taste and occasion. Featuring both traditional and modern recipes, this book also includes ideas on suitable accompaniments, such as Melba toast or nut wafers."

2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around. Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.

Mommy and her little ones are settling in for story time, and this time it’s the biblical story of Easter that she’s telling. As the youngsters hear God’s tale unfold with its sometimes somber notes about sin and death, they are softly and continually reminded, “But Easter is coming!” By the end of the book, the anticipation has built and the children can celebrate the ending and the glory of Easter Sunday. In a time when children’s Easter excitement often focuses on only egg hunts and candy, this book offers a different—and true—reason for joy and expectancy. It's designed to be read and reread on the days leading up to Easter, telling the greatest story and building a sense of anticipation and celebration in little hearts. Go to bhkids.com to find this book's Parent Connection, an easy tool to help moms and dads (or anyone else who loves kids) discuss the book's message with their child. We're all about connecting parents and kids to each other and to God's Word.

This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness. First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, this A-Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as mint jelly, lemon curd and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. 'I've long treasured my battered, second-hand copy of this book, and now that it has been proudly reissued, others will be able to benefit from it too' Nigella Lawson

One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book

OUR HEARTS WERE YOUNG AND GAY by CORNELIA OTIS SKINNER and EMILY KIMBROUGH. CHAPTER 1: WE had been planning the trip for over a year. Pinching, scraping and going without sodas, we had salvaged from our allowances and the small time jobs we each had found the preceding vacation the sum of 80.00, which was the cost of a minimum passage on a Canadian Pacific liner of the cabin class. Our respec tive families had augmented our finances by letters of credit generous enough to permit us to live for three months abroad if not in the lap of luxury, at least on the knees of comfort. For months we had been exchanging letters brimming over with rapturous plans and lyric an ticipation and now June had really rolled around and the happy expectancy of the brides-to-be of that year had noth ing on us. It was settled we could meet in Montreal at whatever hotel it is that isnt the Ritz. I, clutching and occasionally kissing our steamship passage, was arriving from New York, Emily from Buffalo. That is, I hoped Emily was arriving. Emilys notions concerning geography, like some of her other notions, were enthusiastic but lacking in ac curacy. Some weeks previous she had sent me a rhapsodic letter which ended with the alarming words, I live for the moment when our boat pushes out from that dock in Win nipeg. I had written back in a panic and block letters stating, somewhat crushingly I thought, that the CJP. O. seldom sent its ships overland, that we were sailing from Montreal, Province of Quebec, that the name of our ves sel was the Montcalm and the date June loth, the year of our Lord I shant say which, because Emily and I have now reached the time in life when not only do we lie about our ages, we forget what weve said they are. Emily wrote back not to worry, darling, she had it all straight now. Moreover she was being motored up from Buffalo by friends who had been abroad often and who wouldnt dream of driving her to the wrong place. They would arrive sometime the afternoon of the pth. No such traveled and plutocratic friends offered to motor me to Canada, so I purchased an upper on the Mon treal sleeper ... a bit of misguided economy because once aboard the train I had to pay for another upper in order to accommodate my collection of luggage. The Skinners have ever, I believe, been respectable, God-fear ing folk, but in those days my family made up for the lack of a skeleton in the closet by having extremely dis reputable-looking luggage. Mother, the most exquisite of women, was fastidious to a degree when it came to the care of her clothes and mine, but she didnt care what she packed them in as long as the receptacle was clean. Conse quently on this, the occasion of my first long trip on my own, she had, with loving care and acres of tissue-paper, stowed my effects in an assortment of containers that ranged from a canvas trunk Father had used when he played at Dalys, to a patent leather thing for hats that looked like a cover for a bass drum. There was a strap bound straw affair known for some reason as a telescope, and various other oddments. I was made to carry my good coat the one in which I traveled was my every day on a stout hanger in a voluminous green dress-bag which had a hole at the top and through that emerged the hook for hanging It up. It was a formidable looking contrivance and I used to glance nervously at that hook, half anticipat ing the sight of a human eye impaled upon it...