Welcome to Nikki Maxwell's aDORKable world in the seventhbook in the mega-selling Dork Diaries series – now with over 45 million copies in print worldwide!OMG, Nikki Maxwell is getting her own TV show!Nikki and her friends were spotted at their school talent show, and now a reality TV..
Rhodes delves into the riches of the British culinary tradition - particularly that of savouries - to create a collection of new recipes that combine today's preferred flavours with the best from the past. He takes the reader through each course, from soups and appetisers to cakes and biscuits...
Gary Rhodes is one of Britains best-loved television chefs, and has written over ten best-selling books for the BBC including New British Classics and Rhodes Around Britain. Divided into 2 books Spring into Summer and Autumn into Winter The Cookery Year shows us how to make the most of seasonal ingr..
Rhodes provides 200 recipes for all occasions, whether it is a sophisticated meal for two or more satisfying fare to feed a hungry family. Preparation and cooking time is around 30 minutes, and each recipe comes with a colour photograph...
Rhodes provides 200 recipes for all occasions, whether it is a sophisticated meal for two or more satisfying fare to feed a hungry family. Preparation and cooking time is around 30 minutes, and each recipe comes with a colour photograph...
With the focus on fresh seasonal ingredients, one of Britain’s leading chefs presents more than 300 sumptuous recipes for each month of the year.There’s nothing more satisfying than cooking with fresh seasonal ingredients that are bursting with flavor. From peas and beans to apples and pears, chef G..
Coconut trees. Carnival. Rum and coke. To many outsiders, these and other sunny images are all they know about life in the Caribbean. However, if you want to learn how the locals truly live and experience the dark and often harrowing truths that lurk behind the idyllic imagery of Caribbean culture, ..
Gary Rhodes specializes in the traditional British dishes that have fallen from favour because of their humble ingredients, or have been overshadowed by the razzmatazz of nouvelle cuisine. In the book he presents over 100 recipes, many of them updated versions of classic dishes such as braised oxtai..