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8

VELOCITY

VOYAGE

BOOK

Award-winning food writer Diana

Henry’s latest book,

Simple:

Effortless Food, Big Flavours

, is

great for budding cooks looking

for no-fuss, taste-packed recipes

for starters and mains. Taking

ingredients that most people will

have in their kitchen cupboards,

Henry gives step-by-step guides

on how to rustle up dishes such

as Turkish pasta with caremelised

onions, Paprika-baked pork

chops with beetroot, caraway

and sour cream and Parmesan-

roasted cauliflower with garlic

and thyme. Bon appetit!

£25,

WWW.OCTOPUSBOOKS.CO.UK

GEAR

Before embarking on your

culinary endeavours, it’s wise

to invest in a good set of knives

– these are an essential part of

any chef’s arsenal and will make

life in the kitchen a lot easier.

For affordable quality, try Edge

of Belgravia’s Precision Chef

Knife Series six-piece set, which

comprises six blades for different

applications, from filleting

fish and thinly slicing meats to

chopping and mincing veg. Each

knife is made from stainless steel

with a non-stick blade coating,

and will last decades, giving you

plenty of time to master the art of

cooking.

£99.90,

WWW.EDGEOFBELGRAVIA.CO.UK

F LAVOUR SAV I OUR

If your biggest culinary

conundrum is a lack of recipe

inspiration or difficulty in creating

flavoursome dishes, then

Simply

Cook

may be the key to unlock

your inner chef potential. This

subscription service will see a box

land on your doorstep containing

different pastes, stocks and

seasonings needed to create four

different tasty dishes. Recipes

come from all around the world,

and all you need to do is tear off

the top section of each recipe

card and take it to the shops to

buy your fresh ingredients. Each

meal comes with three pots to

help you get the flavours just right,

and will take no longer than half

an hour from start to finish.

£8.99/BOX,

WWW.SIMPLYCOOK.COM

TAKE A CLAS S

Learn how to

cook classics

with a twist

at Waitrose’s

Finchley

Road cookery

school in

London.

With its

contemporary approach to classic

techniques and recipes, you

could be learning how to whip

up Italian classics or hone your

bread-making skills. The school is

headed up by Andrew Ward, who

has transferred his experience in

Michelin-starred restaurants into a

teaching environment, and you’ll

be working in pairs with up to 24

in a class. Courses are suitable for

all levels – so you needn’t worry if

you’ve never managed more than a

microwave meal!

WWW.WAITROSE.COM

B e a b e t t e r

WE LOVE

INSTANT SATISFACTION

Funded on Kickstarter last

year – it received over $1.5

million of funding, with a

$50,000 initial target – Prynt

is touted as the world’s first

instant camera smartphone

case. Slot it onto your phone

and snap away – each photo

you take will print onto

smart, inkless Zink paper,

which you can peel off and

stick. e real wow factor with Prynt, though, is what happens after

you’ve printed a photo. When you take a photo using the Prynt app,

it records a short video and stores it in the cloud. If you then scan the

photo, it’ll come to life on screen, playing the video back. Life in motion!

£139.99,

WWW.FIREBOX.COM

DESIGNER DESTINATIONS

You’re just one of around

750,000 people on a plane

somewhere at this very

moment, with millions more

travelling by air each day.

The Art of the Airport

is a

192-page, hardback coffee-

table book that explores some

of the world’s most beautiful

airport terminals that are a

far cry from the too-often-

lifeless waiting rooms and

endless grey tarmac. It covers

every continent, with 21 terminals featured in total – seven of which

are within Europe, including London Stansted, Berlin Tegel and Paris

Charles de Gaulle.

£25,

WWW.QUARTOKNOWS.COM