Fresh Ideas for your Slow Cooker 
  by Annette Yates and Norma Miller

Here’s what your slow cooker can really do!
These inspirational new recipes from Annette Yates and Norma Miller prove just how contemporary and state-of-the-art slow cooking can be.

Lift the lid on breakfasts, dishes made with rice, grains or pasta, home-cooked ‘take-aways’, delicious desserts, and cool cakes with unusual flavours and textures. Or give your favourite dishes a fresh twist by adding a crunchy topping, dumplings or pastry. Or try an exciting new relish or chutney – brand new ideas all from one pot.

The handy recipe index helps you select meals for the time you have available, while tried-and-tested hints, tips and shortcuts ensure great results. Try something different, be a bit adventurous, and get more out of your slow cooker!

"the recipes in this handy, inexpensive book [are] great news for lovers of home cooked food"

AllThatWomenWant.co.uk

  Slow Cooking Properly Explained
  by Dianne Page

Electric slow cookers offer many advantages. The food tastes better and doesn't burn or boil over. Tough cuts of meat become more tender, and you can cook delicious soups, stews and casseroles. And you save a lot of electricity.

This book has been designed for those who are buying (or thinking of buying) their first slow cooker, as well as for the expert. Now in its seventh printing, it has become the standard work on the subject.

The book contains over 100 recipes for tasty and nourishing dishes. Recipes include Soups, Meat, Poultry and Game, Fish, Vegetables, Puddings and Desserts, and much more.

  Fresh Bread in the Morning (...From Your Bread Machine)
  by Annette Yates

Wake up to the aroma of fresh bread wafting through your kitchen every morning! A dream? No. With your bread machine, it’s a reality. Push a button or two and transform what seems like a laborious, time-consuming and skilled process into a spectacularly easy affair.

So why do you need this book when bread machines come with their own recipes? Well, such recipes vary, sometimes on the high side, in the amount of yeast, salt, sugar, fat and dried milk powder they contain. Annette Yates has set about reducing these ingredients and providing recipes for making loaves that are as natural as they can be. And they are delicious too.

Or you can add extra ingredients - like herbs, spices, seeds, nuts, fruit, vegetables, honey, mustard and even chocolate! - and transform simple bread into something really special. Try it and see…

  The Juicing Secret
  by Norma Miller

As a low-fat energy source, juices are superb. They taste fantastic, and they're very easy to make (heaven sent for busy people!). In The Juicing Secret, author Norma Miller (writer for magazines such as Ideal Home), packs in 100 refreshing and imaginative recipes, each including details of the vitamins, minerals and other nutrients contained.

Everything you need to know on juicing is here - from selecting and preparing all different kinds of fruit and vegetables for juicing, to adding other ingredients to turn your pure juices, remarkable enough in themselves, into some mouth-watering speciality treats.

  The Blender Book
  by Annette Yates

The blender is fast becoming an essential player in the 21st century team of kitchen gadgets. This versatile machine can whip up delicious, healthy and speedy drinks, snacks and meals that the whole family will love. But do you know how to get the most (and best) out of your blender?

Annette Yates does! Author of several highly successful gadget cookery books, her book gives easy-to-follow recipes for bastes, pastes and marinades; spreads, pâtés and dips; dressings, sauces and soups; sweet and savoury tarts; delightful desserts; shakes, smoothies and cocktails.

There are also helpful tips on using a blender to simplify everyday jobs such as chopping, puréeing, mincing, shredding, pulping, liquefying and crushing. You’ll wonder how you ever got by in the kitchen without The Blender Book!

  Microwave Cooking Times at a Glance
  by Annette Yates

Microwaves are marvellous. Just pop in your food, set the timer and 'ping', it's ready. But for how long should you set the timer? What if the food is frozen? Are you cooking a snack for one or a meal for the family? Does the dish need covering, stirring or turning during cooking? Does the power of the machine make a difference?

Here Annette Yates gives you all the answers, in a clear, straightforward layout. Tips and hints about preparing and cooking different types of food, as well as the length of cooking time required, are all included, with tables giving at-a-glance advice for all wattages, 500W to 1000W. And it's all arranged in A-Z sequence for speedy reference.

This book is the essential guide for everyone with a microwave - singles, couples, families, students, new cooks - whatever your experience, whatever your microwave.

  The Combination Microwave Cook
  by Annette Yates and Caroline Young

At last, a cookbook written specifically for the owners of combination microwave cookers and microwaves with built-in grills.

With over 100 recipes - from simple snacks, vegetable, vegetarian, meat, fish and poultry dishes, to sweet and savoury bakes and pastries - all developed to make full use of these ultra-modern appliances. Combine the well-known advantages of microwaves with the traditional crisp, golden finish which makes dishes so appetising. Imagine crisp, flaky pastry, golden-brown gratin and baked pasta dishes, main dishes, cakes and desserts, all cooked (and browned) in a fraction of the conventional cooking time.

All the recipes will serve two or four and are written in an easy-to-follow style. In addition, there are lots of useful tips and delicious serving suggestions. Every recipe is marked with symbols so you can see at a glance whether it is suitable for cooking on combination or microwave+grill, or both.

  Microwave Cooking Properly Explained - With Recipes
  by Annette Yates

Discover how your microwave can become a valuable part of your kitchen team, working together with your hob, grill, toaster, kettle and, on occasions, conventional oven.

Whether you are a new microwave owner or an experienced user, Annette Yates will help you get the most from your microwave. The recipes she includes cook successfully in a variety of microwave ovens and all have been tested and acclaimed by her family and friends.

Since its first publication, Microwave Cooking Properly Explained has become established as the standard work on basic microwave cooking.

  Microwave Recipes For One
  by Annette Yates

The microwave has many advantages over conventional cooking: it's quicker, more economical, cleaner and easier. Microwave ovens take up very little space. They produce fewer cooking smells and less steam, and kitchen/cooking areas remain cool.

Annette Yates' book is designed specifically for the person who lives alone, or who has to prepare individual meals for some other reason: perhaps members of the family need to eat at different times or have conflicting tastes and preferences, or perhaps someone is on a special diet which requires food to be cooked separately.

Included are recipes for: breakfasts; soups, starters and sauces; fish, meat, poultry, vegetable, cheese, egg and pasta dishes; and desserts - PLUS an indispensable cooking guide which explains how to adapt family recipe instructions to the smaller amounts needed for a single portion.

  Pressure Cooking Properly Explained
  by Dianne Page

Pressure cooking cuts conventional cooking times by two-thirds. Favourite recipes, which traditionally take hours to prepare, can be cooked and enjoyed at the end of a busy day. Shorter cooking times mean lower gas and electricity bills.

Food cooked by pressure cooking retains its flavour, vitamins and minerals.

Pressure cooking also produces less steam, so you can cook steamed puddings and stews without having your windows running with condensation.

This book is packed with simple methods for quick, tasty, nourishing dishes. Recipes include soups, vegetables, fish, meat, poultry, desserts, preserves and cooking for one.

  Steaming!  With Recipes
  by Annette Yates

Steaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling. There is little chance of over-cooking steamed food, and this economical and space-saving method is ideal for students, singletons, families and large dinner parties alike.

No wonder then that steam cuisine is fast becoming flavour of the month in restaurant and home kitchens as people rediscover the benefits of this simple, healthy method of cooking.

Author of a large collection of best-selling cookery titles, Annette Yates offers here a larder-full of new recipes, combining healthy, low-fat meal ideas with traditional, hearty fare. Cooking charts give steaming times for all kinds of foods, in addition to the many delicious recipes for eggs, vegetables, couscous, rice, pasta, fish, poultry, meat, desserts, parcels and wraps; all tried, tested and given the 'thumbs up' by the Yates family.

"Steaming! is not about Turkish delights or getting hot under the collar, but about a healthy way of cooking that has become hugely fashionable recently . . . those whose steaming experiences have extended no further than crunchy sprouts or jammy puddings will be amazed at the possibilities."

Goodtimes magazine

  The Fan Oven Book
  by Jenny Webb

Cooking in a fan oven is different. Yes, it is quicker than in a conventional oven; it generally doesn't need pre-heating and the hot air is more evenly distributed. But these differences mean that your cooking times must be adjusted and your methods changed. You don't want that lovely roast dinner overdone!

Jenny Webb will help you to understand how your fan oven works, and how to get the best from it. She includes a simple-to-use conversion chart, so you can easily convert the temperatures or settings you used in your former conventional oven to the new ones you'll need now.

Her book is packed with delicious recipes designed specifically for the fan oven. Enjoy such favourites as: Guard of Honour, Steak and Kidney Pie, Stuffed Peppers, Roast Butternut Squash, Queen of Puddings, Salmon in Cream, plus many more.