Good Grub

Ripe, juicy San Marzano tomatoes, the finest, creamy mozzarella, fresh, flavoursome basil, the finest, most delicious Italian meats and a perfect, sourdough stone-baked crust – nothing quite beats the seductive flavours of a traditional, hand-stretched pizza. And now you can enjoy these delicious traditional flavours at home, thanks to the new updated and improved range of Tesco Finest pizzas, which will now feature paletta pizzas.

Now more tasty than ever before, the Tesco Finest pizza range combines the best ingredients from all over Italy to create restaurant quality pizzas, each taking their inspiration from traditional Italian recipes. As everyone knows, no matter how fantastic the topping, a good base makes a pizza. That is why Tesco Finest pizza bases are made using only the best 00-grade Italian flour and traditional Italian methods such as hand-stretching the dough before it is stone-baked to perfection. Toppings feature speciality Italian meats including Rostello ham and Salami Sardo, alongside vine ripened tomatoes, bursting with flavour, melt-in-the-mouth Italian cheeses and herbs. It’s almost like having your very own Italian pizza chef at home!

Experience the real flavours and traditions of Italy with one of the two new rectangular Tesco Finest paletta pizzas. Inspired by the Naples region of Italy, the birth place of pizzas, the Tesco Finest Four Seasons paletta is perfectly shaped for sharing and divided into four segments with tangy artichokes, garlic sautéed mushrooms, Rostello ham and Kalamata olives. If you know what good speciality meats taste like, you will delight in the high quality traditional Italian flavours on the Tesco Finest Rostello Ham, Salami Sardo & Salciccia Salami palletta pizza – a must for pizza connoisseurs.

Impress your friends with the perfect-to-share, large Tesco Finest pizzas. With four gourmet combinations to choose from and their moreish stone-baked sourdough bases, there’s bound to be a scuffle for the last slice. Choose from: Finest Salami Napoli Picante and Roquito Red Chilli pizza, Finest Rostello Ham, Garlic Sautéed Mushrooms and Italian Mascarpone pizza with a creamy white sauce, Finest Tomato, Mozzarella and Basil pizza with a delicious pesto drizzle, and Finest Smoked Garlic Portobello and Porcini Mushroom pizza. And just perfect for those cosy nights in with your favourite film, are everyone’s favourite Tesco Finest medium pizzas: Finest Margarita and Finest Chilli Chicken, Spinach and Roquito Peppers pizza.

The new Tesco Finest pizza range is available in Tesco stores from August 9^th 2010. Finest palettas and large pizzas are priced at £4.50 each, whilst the medium pizzas are priced at £4.00.

Tags: Italian, pizza, stonebake, Tesco

11^th & 12^th September 2010 at Bristol Harbourside

This year’s Organic Food Festival offers families and food lovers more than ever before – with the UK’s leading artisan producers, livestock shows, cooking demo areas with celebrity chefs and special kids zone to celebrate the festival’s 10th anniversary at Bristol’s Harbourside on 11 & 12 September 2010.

The festival, which is Europe’s biggest celebration of all things organic, provides an opportunity for visitors to taste the best food and meet leading producers from across the UK. Visitors can expect a weekend of gastronomic delights provided by over 150 of the very best organic producers, sponsored by Yeo Valley.

At this year’s festival, as well as a host of celebrity chefs sharing culinary wisdom in the Cookery Demo Tent, an expected 20,000 visitors will be able to discover delicious food and drink, luxurious skincare, leading organic fashion labels, organic textiles and home design as well as organic gardening.

At the heart of the 2010 festival will be The Food Market where visitors can come and look, taste and buy from stalls offering some of the best organic produce you can find. From organic pork pies, to organic ice cream, it will be a foodie lover’s heaven.

Kids will be entertained with a wealth of activities at the Kids Taste Experience Tent which is being led by the Youth Food Movement. Activities, which will encourage kids to think about how their food is made, include butter making, seed planting and bread baking.

The Organic Food Festival Sheep Show will offer visitors the chance to swot up on different breeds of sheep whilst learning some interesting facts from our local farmers. As well as offering more livestock to look at than ever before, the Organic Food Festival’s 2010 Sheep Show adds an educational aspect to the event, encouraging visitors to consider where their food comes from and what benefits organic farming can offer.

There’ll be celebrity chefs sharing their culinary expertise and recipes in the demo area, including Barney Haughton, Geetie Singh and Oliver Rowe.  The Show will be opened by Soil Association President, Monty Don, and the Soil Association’s Organic Food Awards will be hosted by celebrity chef Hugh Fearnley-Whittingstall.

Finally, for those who want to sit back and relax with a glass of locally brewed organic cider, there will be a stage offering a line up of the best in unsigned musical talent, as well as free regular screenings of recently released film Food Inc. in the Planetarium.

Promising to be an entertaining family-friendly outing, this much loved festival is perfect for everyone.

• The Organic Food Festival is on Saturday September 11 (10am-6pm) and Sunday 12 (10am-5pm) at Bristol Harbourside. Tickets cost £5, with free entry for children and Soil Association members. Visit www.organicfoodfestival.co.uk for more information The event is being organised by the Real Food Festivals Ltd, in association with the Soil Association.
• Sponsors for the Organic Food Festival 2010 include Yeo Valley, Riverford Organics, Cono Sur wines, Bart’s Spices and Weston’s Cider.

Comment

Patrick Holden, Director of the Soil Association, says; “The Organic Food Festival in Bristol is the highlight of the Soil Association’s Organic Fortnight – in the ten years since it began, and 15 years since I’ve been director of the Soil Association, organic production has grown from niche to mainstream and is now at the forefront of sustainable food and farming systems, providing real solutions to the challenges of climate change and increased stresses on our environment. Buying organic food is a small way to make a big difference, simply through the way we shop – and during the fortnight the Soil Association is encouraging people to switch to organic every day.”

At a glance

• Saturday, 11 September, 10am – 6pm & Sunday, 12 September, 10am – 5pm
• Admission price: £5
• Free admission to Soil Association members and children under 16
• Hundreds of certified-organic food, drink, home, garden, beauty, fashion and textile exhibitors
• Cooking demos by a long list of celebrity chefs

Attractions

• The historic Bristol Harbourside will be transformed into a lively organic market with food pavilions, wine bars and cafes.
• Bordeaux Quay cookery school will host a special series of cookery lessons at the Demo Kitchen with Britain’s Renowned Chefs – look out for Barney Houghton, Ollie Rowe and Daniel Galmiche.
• The Health, Beauty and Textiles Pavilions will open up a world of organic that goes beyond the bubbling pots in the kitchen.
• In the Organic Gardening Pavilion visitors can get everything they need to grow their own greens, giving ‘eating locally’ a new meaning. Experts will be on hand to give budding gardeners some green fingered tips.
• One of the highlights for this year’s festival will be the Sheep Show which offers visitors the chance to swot up on over ten different breeds of sheep whilst learning some interesting facts from our local farmers. It’s not just sheep you can see either – look out for other animals including dairy cows and even a water buffalo!
• Many other exciting attractions in store, including demos on how to make preserves, chutneys your own beauty products and more!

In support of British Food Fortnight, 18 September – 03 October 2010, the National Trust will be celebrating the very best of locally grown produce through tantalising tasting events across England, Wales and Northern Ireland.

On the National Trust’s menu are fruit and vegetable workshops, cookery master classes and food fayres, plus many more tasting events  – there’s something for all food lovers.  Here’s a selection of British Food Fortnight events taking place in National Trust properties to tickle your taste buds:

Anglesey Abbey, Gardens & Lode Mill, Cambridgeshire

A Foodie Affair, 25 September 10.30am – 4pm

Celebrate the arrival of autumnal flavour with a whole day of food related activities and find out about our link with Red2Green. Discover our allotment project and taste wholesome local produce. For those seeking further adventure, why not join in seed gathering and our grow-your-own activities.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01223 810080.

Attingham Park, Shropshire

Food Fayre, 18 – 19 September 10am – 4pm

Over 40 stalls of local, quality produce for sale ranging from pork, beef and venison to cakes, bread, vegetables, cider and chocolate…and much more.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01743 708123.

Beningbrough Hall & Gardens, North Yorkshire

Food & Craft Festival, 25 – 26 September 11am – 4pm

Our third festival of great Yorkshire food and crafts, with stalls of produce, a BBQ & hog roast, family vegetable workshops, vegetable catwalk and much more.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01904 472027.

Calke Abbey, Derbyshire

The Calke Show – Plot to Plate, 18 September 11am – 4pm

Enter your home-grown, seasonal produce in our vegetable, fruit and flower show. Meet some local food producers and Calke’s chefs will demonstrate some culinary ideas.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01332 863822.

Clumber Park, Nottinghamshire

Some Like It Hot, 25 September 11am – 4pm

Peppers Day: Demonstrations will be held to show you how to grow and cook with sweet, bell and chilli peppers. There will also be a stall selling fresh produce from the Walled Kitchen Garden.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01909 544917.

Dunham Massey, Cheshire

Venison Cookery Masterclass, 30 September – 01 October from 1pm

Ever fancied venison but not sure what to do with it? Let local chef Paul Ratcliffe demonstrate how to make the most of this local, sustainable and healthy ingredient against the backdrop of our wonderful Edwardian kitchen.

Booking is essential for this event.
There is an event charge of £40 per adult.
For more information please call 0161 941 1025.

Erddig, Wrexham

20th Annual Apple Festival, 02 – 03 October 11am – 5pm

From William Tell, Granny Smith and Sir Isaac Newton to cider cookery and folklore. Come and celebrate our increasingly popular apple harvest with cider tasting apple press demonstrations dancers, games over 120 varieties of Erddig apples on show and lots more for all the family!

Booking is not required for this event.
There is an event charge of £10.30 adult, £5.15 child, £25.75 family and £7.90 group.
For more information please call 01978 355314.

Knightshayes Court, Devon

Kitchen Garden – Autumn Planting, 24 September 1.30pm – 3.30pm

Watch the autumn planting of broad beans, garlic, onions, chard and lettuces and pick up expert tips for your own vegetable patch or allotment.

Booking is essential for this event.
There is an event charge of £10.50 for all tickets.
For more information please call 01884 254665.

Petworth House & Park, West Sussex

Celebrating British Food Fortnight Supper, 18 September 7pm – 9.30pm

Our chefs will prepare a wonderful five course meal that will highlight and celebrate some of the best of British food sourced locally to Petworth House.

Booking is essential for this event.
There is an additional event charge of £45 per person.
For more information please call 01798 342207.

Stourhead, Wiltshire

Meet the Farmer, 25 September 2.30pm

Celebrate British Food Fortnight with entertaining sausage-making demonstrations by our tenant farmer Steve Harris. Discover how he manages his organic, wildlife friendly farm here on the Stourhead estate.

Booking is not required for this event.
Normal admission charges apply but there are additional event charges.
For more information please call 01747 841152.

The Argory, Co. Armagh

Autumn in the Garden, 26 September 11am – 4pm

Enjoy the season of mists and mellow fruitfulness. Join our team as they prepare the garden and greenhouse for autumn and winter.

Normal admission charges apply but there are no additional event charges.
Booking is not needed for this event.

For more information please call 028 8778 4753.

Winchester City Mill, Hampshire

Jam & Chutney Fest, 18 September 11am – 4pm

Enjoy bread making and baking demonstrations plus discover how to make jams and jellies from the hedgerow and garden.

Normal admission charges apply but there are no additional event charges.
Booking is not needed for this event.
For more information please call 01962 870057.

Tags: British food, food, local food, National Trust

Real Food Festival launches in 2010

See, smell and taste really fabulous, sustainably and ethically produced food direct from small producers… up close and personal! The Real Food Festival 2010 is back for the 3rd year and will again take place in London‘s Earls Court 7-10 May 2010. The Real Food Festival, is much, much more than a just a food event, or farmer’s market – it’s packed with events for the whole family, including some very friendly livestock and provides a unique platform for hundreds of smaller producers for whom attendance at such shows is normally too costly and unrealistic. The festival selects the best small producers it can find and subsidises their attendance, thus giving them a fabulous opportunity to grow their businesses and offering visitors a one to one introduction to Britain’s real food heroes. This is increasingly important as recognition grows that ‘business as usual’ is not an option as far as food production is concerned and that the major issues of climate change, population growth, water scarcity and peak oil mean that Food Security is now firmly on the agenda at the highest governmental levels. The Real Food Festival is addressing these issues head-on by suggesting an alternative to the current, industrialised systems of agriculture, food manufacture and distribution. With an existing food system that has evolved to be a generator of profits rather than a system to feed people, the Real Food Festival promotes a different approach that aims to feed people good, nutritionally-dense food and drink that has been produced in a sustainable and ethical way. There is a growing desire to learn more about the provenance of our food and The Real Food Festival is the perfect place to connect with over 400 producers of some of the most wonderful food and drink you will find anywhere. Tapping in to this alternative system of more localised food production and by increasing our consumption of more traditional and nutritionally-dense food has a host of benefits ranging from health, through to benefits for the environment, animal welfare, bio-diversity and the simple basic pleasure of enjoying delicious wholesome food. Our simple idea is to re-connect people back to where their food comes from and to promote the idea of buying directly from the people who actually produce our food. NEW THIS YEAR We are delighted to announce that this year, tickets to the Festival will cost much less than before. In an effort to make the show as accessible to as many people as possible you can now buy a ticket in advance for only £9.50 (compared to other major London food events which normally charge around £20). We have to charge a ticket entry fee, because this is part of the money we use to subsidise our small producers – but, unlike other commercial events, when you buy a ticket you know you are helping to support a small producer, even before you buy anything from them. Also, this year, courtesy of our sponsor Sacla, children under 16 go absolutely free. The Real Food Festival clearly demonstrates how choosing food that is fresh, in season and produced with care not only tastes fantastic but won’t blow the budget either. Speak to the experts that produce your food first hand and buy from them time and time again. A visit to the Real Food Festival could change your eating habits forever.  Highlights of this year’s show include : The Real Food Market Come and meet over 400 producers of the some of the best food and drink you will find anywhere. Buying direct from the people who produce your food can prove more cost-effective than you might think and you and your family will enjoy better, healthier food. At the same time, when you buy direct you are ensuring that producers are getting a fair reward for their work and that your money stays within local communities instead of feeding faceless institutional shareholders all over the world. Top chefs in action As usual we have an exciting array of chefs including Raymond Blanc, Oliver Rowe, Willie Harcourt-Cooze, Thomasina Miers, Giorgio Locatelli, Cyrus Todiwala, Jun Tanaka, and Ashley Palmer-Watts and new to this year’s festival are Carlo Cracco, Henry Harris and Vineet Bhatia. All of our chefs give their time for free, because each and every one of them embraces our core philosophy of supporting small producers. Chocolate Unwrapped Chocolate Unwrapped is a dedicated chocolate show which takes place as part of Chocolate Week each October. They will be bringing 15 of their favourite chocolate companies, from the very best of the UK’s chocolatiers, the pick of some international chocolatiers and exciting new chocolate companies that you won’t have experienced before. At the October event exhibitors included Artisan du Chocolat, Sir Hans Sloane, Melt, Paul a Young, Rococo, Chococo, Paul Wayne Gregory, Chocolate by Trish, Lauden, Galler, Gorvett and Stone, DeAngelis, Ooh La La, Hotel Chocolat, Choc Chick and Thorntons. The Oxford Real Farming Conference (on Tour) Every year in early January “the establishment” of British agriculture gathers in Oxford for two days of debate on their selection of the farming issues of the day. This year the massed ranks of land agents, company agronomists, financial advisers, supermarket buyers, grain traders (and some farmers) busied themselves with debate on the retirement age of farmers and market prices in a global economy. Frustrated at the lack of engagement with the true failings of modern agriculture, a fringe conference event was launched this year – The Oxford Real Farming Conference. Its organisers, including biologist and writer Colin Tudge and journalist Graham Harvey, are convinced that the Earth’s natural resources are easily able to provide a good, healthy diet for everyone living on the planet today – and everyone likely to be living on it 50 years from now and beyond. All it will take, they say, is an agriculture based on principles of sound biology rather than economic dogma. We are delighted to announce that an interim conference is taking place at this year’s Festival with the theme “One Million new Farmers, why we need them and where they will come from” Growing Food Increasingly we are getting more and more interested in growing our own food. There has been a phenomenal explosion of interest among the public for home-grown produce and healthy eating and this area within the show has been designed to help you with tips and knowledge to get started. Offering practical demonstrations on composting, planting seeds, digging up root crops, feeding worms and much, much more. Learn how to plant seeds, try it for yourself and take them away with you to grow at home. You can also come and see the Real Food Festival ‘Capital Growth’ Garden on the roof of Earls Court – part of Rosie Boycotts Capital Growth scheme which offers practical and financial support to communities around London, helping people get access to land and create successful food growing spaces. We have built a growing garden on the roof space of the Earls Court Exhibition Centre which is providing an edible garden for office workers of Earls Court and the Real Food team. Linking to Schools and Education The renaissance of a new food culture has to start with our children and the Real Food Festival aims to help support and deliver initiatives that will encourage children to actively engage in producing and preparing their own food. We are delighted to have teamed up with the School Farms Network and School Food Matters to create a ‘Weaner to Sausage’ Competition where we’re asking school farms to produce a festival-worthy sausage which will catch the eye (and the taste buds) of a panel of food experts and celebrity chefs. On the Friday and Monday of the festival, we will also be inviting schools to come to Earls Court to experience the event first hand. This is an extension of our schools initiative from last year, which proved massively popular and really enthused and excited the children to learn more. Livestock To demonstrate the idea of where our food comes from there will be an impressive array of livestock on show, from Petal the water buffalo (courtesy of Laverstoke Park Farm), pigs, chickens and the ever popular return of the Sheep Show. For more information about the Real Food Festival visit: www.realfoodfestival.co.uk

Just listened to a fascinating interview! Tony Rodgers interviews Sally Fallon Morell,  author of Nourishing Traditions and Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats (co-authored with Mary Enig) and President of the Weston A. Price Foundation.

Hear it for yourself: http://soundcloud.com/tony-rodgers/tony-legend-week-5-sally-fallon-interview

Tags: food, healthy eating, nourishing traditions, Sally Fallon Morell, weston a price

Exceptional antioxidant drink is a finalist in ‘Best New Functional Drink’ category

British drinks company, Mile High (www.milehighdrinks.com), has been recognised as a ‘Best New Functional Drink’ finalist in the coveted Beverage Innovation Awards.

The 100% natural, exceptional antioxidant drink, received its accolade at a glittering awards dinner held in Munich, Germany on 15th September 2009 in association with the Drinktec exhibition. Mile High Drinks fought off fierce competition from 340 entries from 40 countries and joined 500 people at the ceremony.

The Beverage Innovation Awards celebrate excellence and innovation in the global non-alcoholic drinks industry.

Mile High was selected as a finalist by a panel of expert judge including senior executives at Rewe, Interbrand and Tate & Lyle. The judges unanimously agreed that Mile High meets all of the finalist criteria:

* Genuinely innovative.

* Establishes a real point of difference with competitors.

* Introduces new concepts.

* Offers added value.

* Has market impact.

Mile High’s director, Stuart Roberts, was incredibly proud to be recognised as a finalist in the highly competitive functional drinks category, ahead of PepsiCo International and Shotz Health (which were ‘highly commended’). Attending the awards ceremony alongside a host of other innovative and high-profile drinks brands, Roberts said: “Being a finalist in this exciting category puts into perspective all of our hard work over the past four years. Since launching in Waitrose in September 2008 we have achieved more and more listings including Ocado. Our latest listing with Tree of Life means that Mile High will soon be available in leading health food shops and independent stores and delis nationwide”.

The awards, organised by beverage innovation magazine, saw guests from around the world convene at the Drinktec exhibition to celebrate the crème de la crème of food and drink NPD. After a day of networking at the nearby Trade Fair halls, the gala dinner gave brand owners a chance to let their hair down and relax while networking.

Bill Bruce, Zenith International Publishing group editorial director, said: “This year, more than ever, the Beverage Innovation Awards provides the non-alcoholic drinks industry with the opportunity to celebrate its creativity and innovation. Drinktec is the Olympic Games of the industry’s trade fairs, one of its great strengths being that it’s held only every four years. Visitors see a real step change in the way the industry is responding to the varying demands of the marketplace, and setting new trends through innovation in packaging and ingredients. We’re convinced that the awards reflect the most exciting developments in the industry.”

Roberts added: “This is the first time Mile High has been involved in such an event and it was a really great experience being in a room with so many other innovative food and drink brands. As a category finalist we’ve had a lot of interest from the media and other producers, so we’re busy catching up on all the new leads”.

Tags: antioxidant, aviation, award, flying, Mile High, milehigh

Jumping Jack Chilli Jam – A sweet ‘n’ savoury chutney spiked with red chillies
and Kentucky bourbon. It goes great with cheeses, fab with fondues and makes pork sausages and chops simply sensational!

Fig Pudding Pickle – Pickle-up your puddings and enjoy a profusion of other sweet and savoury uses. It’s gorgeous with goat’s cheese and great with Greek yogurt. It can even be used as an alternative filling for mince pies!

Mochaccino Biscotti Mix – Why reserve the treat of coffee and biscotti to trips to the coffee shop in the High Street? This brilliant biscuit mix brings coffee together with chunks of white and dark Belgian chocolate, so now you can create your own café culture at home!

Background

My Secret Kitchen is the UK’s first nationwide food and drink tasting company, and was started in 2007 by husband-and wife-team, Clare and Phil Moran

They’ve taken the traditional Tupperware style business concept of home demonstration parties and turned it into a wonderful food tasting evening, where the host and his/her friends have an enjoyable time experiencing unusual and different foods, sharing recipe ideas in a warm relaxed non-pressure environment. All My Secret Kitchen products are free of artificial colours and flavours, and the company strongly believes in an authentic, sustainable spirit of business.

The business concept has proven to be a great success in the recession for food lovers who are looking for an extra income and have joined My Secret Kitchen as a consultant, earning money from showing all the great foods.

DJ Mr Scruff and make us a brew! launch new BIG CHILL TEA at The Big Chill Festival (6 – 9 August 2009)

Listen up tea lovers – avid tea enthusiast DJ Mr. Scruff is planning to launch his brand new make us a brew! BIG CHILL tea exclusively at this year’s The Big Chill Festival during his now legendary festival tea party. As The Big Chill regulars will know, the place to go for top notch DJ sets, home baked pies and cakes, and mug loads of quality make us a brew! teas. Mugnificent.

Made from a blend of organic rooibos, sweet pear, cinnamon and Mr. Scruff’s new favourite find, valerian (a natural relaxant), make us a brew! Big Chill tea (named after the festival obviously) helps you get into that laid back, “Heeeeey maaaan” atmosphere and makes reality television and the thought that Christmas is less than five months away distant memories…

So if you’re The Big Chill bound at the beginning of August, come and join the make us a brew! crew at Scruff’s tea party, every day and night next to the lake, and treat your lucky mug to some Big Chill tea. We find it best enjoyed after a night of cutting hardcore shapes on the dance floor and contemplating how we’re going to find the way back to our tent…

Big Chill make us a brew! organic herbal tea launches on 6 August at The Big Chill Festival and, for those not going to this year’s fest, the tea will be available from retail stores in September, RRP around £2.00 for a box of 25 teabags.

For more information on the new herbal range head over to www.makeusabrew.com or for festival info visit www.bigchill.net
The Big Chill: 6th – 9th August 2009
Eastnor Castle Deer Park, Eastnor, Ledbury, Herefordshire, HR8

Tags: big chill, festival, herbal, organic, tea

From SCRIBO EDITION, French publisher of bilingual gastronomic dictionaries since 1989

THE A-Z OF COOKING VERBS

Pocket Dictionary
for cooks and pastry cooks
French-English/English-French

TEST YOURSELF !

• How would you translate a stew?
• Hint: the French use 6 different terms according to the food that is stewed.
• What is the technique to spatchcock a whole chicken?
• Hint: something has to be removed so that you can open up the chicken flat, like a book.
• What is the French translation for Blind-baking a pastry crust?
• Hint: The English cook ‘blind’ ; the French cook ‘à blanc’.

If you have no clue how to answer the above, then you definitely need The A-Z of Cooking Verbs.

BOTH A DICTIONARY AND A FRENCH TRAINING MANUAL

• The A-Z of Cooking Verbs offers cooks and bakers the vocabulary and phrases that are essential in translating recipes.
• Students in catering schools will use the dictionary to learn the definitions of the cooking vocabulary in French and in English.
• Their teachers will discover resources for numerous thematic lessons in cooking vocabulary.

A MINE OF INFORMATION
In a compact, easy to use format The A-Z of Cooking Verbs covers a large panorama:
1. The 450 verbs most frequently used in cooking and baking.
2. Definitions for specific French terms (chiqueter, luter, lever un filet de viande, abaisser une pâte, etc.).
3. Practical examples of translations in the context of recipes.
4. Linguistic variations British English/American English.
5. Verb derivatives: adjectives, adverbs, nouns (Ice, ice-cold, iced, icing; Cook, cooked, cooker, cookery, cooking,cookware, etc.). For common names which are not derived from a verb, The A-Z of Cooking Verbs is best used with its complement, the pocket gastronomic dictionary The A-Z of French Food, in which you will find all ingredient related terms (meat, fish, vegetables, etc.), along with the explanation of all the dishes, preparations and ingredients of traditional and regional French cuisine.

Author : Geneviève de Temmerman.
Format : 9 x 19 cm ; 144 pages.
For sale at www.scribo.fr from 8th June and international bookshops.
Price : 34 euros (dispatching included).

Tags: cooking, cooking dictionary, cooking terms, English, French, Scribo

For an added touch of luxury, incorporate Filippo Berio’s newly re-launched Special Selection Extra Virgin Olive Oil into your cooking. The premium olive oil is perfect for food lovers and olive oil connoisseurs and is guaranteed to add that extra something to a variety of dishes.

Now in the distinctive Filippo Berio bottle, the Special Selection Extra Virgin Olive Oil is a skilful blend of specially chosen olives, which are selected to achieve a particularly smoother taste. The oil has a ripe fruity flavour and a slightly peppery finish, created to complement and enhance the flavour of food.

The oil is ideal for drizzling over gorgeous new season vegetables, pasta, meat or salads or can be mixed with fresh herbs and a little of Filippo Berio’s Balsamic Vinegar to create a delicious dressing. Alternatively the oil can be enjoyed as a dip with warm crusty bread. Packed full of nutrients and vitamins, the Filippo Berio Special Selection Extra Virgin Olive Oil contains mono-unsaturated fat, a ‘good fat’ that can help lower cholesterol and control blood pressure. It provides a healthy but tasty alternative to butter or vegetable fat and will complement food while enhancing the flavour.

Filippo Berio fans can still enjoy the same great taste and quality of the Special Selection Extra Virgin Olive Oil but will now find it firmly amongst the rest of the Filippo Berio family. The new packaging has been designed to bring the oil in line with the rest of Filippo Berio’s distinguished range of oils and pestos.

Filippo Berio Special Selection Extra Virgin Olive Oil is available from Tesco priced from £4.99. For more recipe ideas and cookery hints and tips visit www.filippoberio.co.uk.

Tags: extra virgin, Filippo Berio, herbs, olive oil, Recipes