Monday, February 28, 2011

Food Network - March 2011


Food Network Magazine- March 2011
English | PDF | 160 pages | 65.58 Mb

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine and it's the only magazine that features all your favorite stars!

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Saturday, February 26, 2011

Saveur – March 2011


Saveur – March 2011
PDF | 108 pages | English | 88.2 MB

Saveur is definitive culinary guide - Evoking the flavors of food around the world.
This magazine is edited for people interested in food. It explores the authentic cuisines  of the world, tracks recipes and ingredients to their places of origin and illuminates  their history, traditions and local flavors. It includes all aspects of the world of food  including eating, cooking and reading. In addition, it contains informative news about the  latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.

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Thursday, February 24, 2011

25 Beautiful Homes - March 2011


25 Beautiful Homes - March 2011
 PDF | 172 Pages | English | 59.4 Mb

25 Beautiful Homes is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream house and enjoy looking at other people's homes, designs and styles for inspiration.

Download Link

Wednesday, February 23, 2011

Kitchen Garden - March 2011


Kitchen Garden - March 2011 (UK)
PDF | 108 Pages | English | 59.8 Mb

Kitchen Garden Magazine – UK’s No.1 for growing your own fruit and vegetables. KG also  offers great monthly give-aways, special gardening offers, recipes, growing tips and much  more.

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Tuesday, February 22, 2011

Every Day With Rachael Ray - March 2011


Every Day With Rachael Ray - March 2011
English | 144 pages | True PDF | 39.70 Mb

Every Day with Rachael Ray magazine is filled with ideas for quick and delicious food.  Rachael Ray brings her passion for food in each issue of Every Day with Rachael Ray  magazine with 30-minute meals, recipes, cooking tips and more.

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Monday, February 21, 2011

Chicken with Creamy Mushrooms


Chicken with Creamy Mushrooms

This quick and easy recipe can be done from start to finish in 30 minutes. Use pre-marinated chicken breasts to cut both the marinating and the cooking time. If you can't find pre-marinated chicken breasts, plain skinless, boneless chicken breasts also work well for this main dish.

Ingredients

1 pound sliced fresh mushrooms, such as button or shiitake
3 tablespoons butter
6 Italian-marinated skinless, boneless chicken breast halves
3 tablespoons rice vinegar or white wine vinegar
1-1/2 cups whipping cream
3 tablespoons capers, drained
1/4 teaspoon freshly ground black pepper

Directions

In a large skillet cook mushrooms in 1 tablespoon the hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.
Reduce heat to medium. Add the remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet and keep warm.
Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream, capers, and pepper. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened.
Return mushrooms to skillet; heat through.
Top chicken with mushroom sauce.
Makes 6 servings.

Caribbean Seafood Stew


Caribbean Seafood Stew

Seafood is one of the most common cuisine types in the Caribbean islands, and each island often has its own specialty. In this stew recipe, shrimp and fish fillets are cooked in a spicy coconut sauce made from finely chopped jalapeno pepper and minced garlic. Serve this stew over rice, another Caribbean mainstay, for a unique and complete meal.

Ingredients

2 tablespoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green sweet pepper
6 cloves garlic, minced (1 tablespoon)
1 jalapeno pepper, seeded and finely chopped
1 14-1/2-ounce can diced tomatoes
1/2 cup unsweetened coconut milk
8 ounces peeled and deveined uncooked medium shrimp
1/2 cup snipped cilantro
2 cups hot cooked rice
2 tablespoons snipped fresh cilantro
Bottled hot pepper sauce (optional)

Directions

In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.
Makes 4 to 6 servings.

Sesame Chicken and Vegetables


Sesame Chicken and Vegetables

The chicken for this stir-fry is marinated in a marinade that contains garlic, ginger, and sesame seeds. The ginger offers a spicy flavor, while the sesame seeds add a somewhat sweet and nutty flavor. Carrots, jicama, fresh pea pods, and the chicken are stir-fried; and then some of the marinade is added, and all the ingredients are cooked together. This chicken and vegetable stir-fry is served over rice for an Asian-style main dish.

Ingredients

12 ounces skinless, boneless chicken breasts
2 tablespoons soy sauce
2 tablespoons chicken broth
2 tablespoons chopped green onion
1 tablespoon snipped parsley
1 tablespoon rice vinegar
1-1/2 teaspoons sesame seed
1 clove garlic, minced
1-1/2 teaspoons grated fresh ginger
1 tablespoon sesame oil
1-1/2 cups thinly bias-sliced carrots
1 cup jicama, cut into thin, bite-sized strips
6 ounces fresh medium pea pods, strings removed or one 6-ounce package frozen pea pods
Hot cooked brown rice

Directions

Cut chicken into bite-sized strips. For marinade, in a shallow nonmetallic dish combine soy sauce, chicken broth, green onion, parsley, rice vinegar, sesame seed, garlic, and ginger. 
Add chicken to marinade, stirring to coat. Cover and chill for 1 hour.
Add 1 tablespoon sesame oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry carrots in hot oil for 1 minute. Add jicama and fresh pea pods (if using); stir-fry about 2 to 3 minutes more or until crisp-tender. 
Remove vegetables from wok. Drain chicken, reserving marinade. Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok.
Add reserved marinade to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add frozen pea pods (if using). Stir to coat. Cook and stir about 1 minute more or until heated through. 
Serve immediately over hot cooked brown rice, spooning sauce over top. 
Makes 4 servings.

Yummy - January/February 2011


Yummy  - January/February 2011
English | 86 pages | PDF | 21.00 Mb

Yummy - Easy Meal Every Day.
Yummy is the modern food magazine that inspires readers to be creative with their home  menus, given time and budget constraints. Every issue features more than 50 new recipes  that are quick-to-do and easy-to-prepare, with ingredients readily available in any  supermarket. Yummy also delivers produt and supermarket news, expert advice, and other  interesting food and restaurant features.

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Homemade croissants


Homemade croissants

What could be more lovely than light, fluffy croissants with jam and butter for breakfast?
Best to start this one the night before, as you need the dough to be cold when you work with it.

Ingredients:

Makes about 24–28
1kg strong white bread flour, plus extra for dusting 20g salt
330ml warm water
330ml warm milk
10g powdered dried yeast
140g caster sugar
500g unsalted butter
For the glaze:
2 medium free-range egg yolks
50ml milk

Directions:

Use a food mixer for the first stage as the dough will be soft, sticky and difficult to knead by hand.
Put all the ingredients, except the butter, into the mixer bowl and fit the dough hook.
Knead on low to medium speed until the dough is soft, stretchy and satiny – about 10 minutes.
Put the dough in a decent-sized polythene bag (it needs room to rise), suck out the air, tie a knot in the bag and put it in the fridge to rest overnight.
First thing in the morning, get the butter out of the fridge. You need it to warm up a bit so it is workable, but not soft.

The dough and butter need to have a similar degree of firmness.
As soon as it seems ready, lightly flour the butter, lay it between two sheets of cling film and bat it out with a rolling pin to a fairly neat square about 1cm thick.
Take your time to get the thickness and shape as even as possible, then put to one side.
Take your dough out of the fridge, flour it and roll out to a rectangle, a little more than twice the size of the butter (allow a couple of centimetres extra all round).
Now lay the butter on one half leaving a border, fold the other half over and press down all the way round to seal the butter in.
Roll the dough away from you until it is twice its original length, then fold the top and bottom edges in by one-sixth.
Fold them in again by another sixth, so the folds meet in the middle, then fold one on top of the other.
Give the dough a quarter-turn and roll it out again to about the same size as before.
Fold the top and bottom edges in to meet at the middle, then fold one on top of the other.
Roll this out slightly and seal the edges with the rolling pin.
Put the dough back in the plastic bag and return it to the fridge to rest for an hour or so.
(You’ve given the gluten a good workout and it must relax now, otherwise it will be resistant and uncooperative later.)
In the meantime, you need to cut a template from a piece of cardboard (the back of a cereal box or something similar).
You want an isosceles triangle, measuring 20cm across the base and 25cm tall.
(The easiest way is to draw an upside down capital T and join the points, like a cartoon sail.)
When your dough has rested, unwrap and roll it out to a neat rectangle, a little larger than 140 x 50cm.
Now trim the rectangle to these measurements, leaving perfectly straight edges.
Cut the rectangle in two lengthwise, to give two 25cm wide strips.
Now using your template as a guide, cut 12–14 triangles from each strip.
Lay each triangle pointing away from you and roll up from the base.
Wet the pointed end and seal it.
Curl the tips around to form a crescent and pinch them together to hold them in place; or you can leave them straight if you prefer.

(At this point you could freeze some if you like. Space them out on a tray and freeze, then pack into bags. Allow an extra hour for rising when you come to use them.)
Lay your croissants, with the sealed point underneath, on baking trays lined with greased baking parchment or (better still) silicone mats.
Cover with cling film or a bin liner and leave to rise until doubled in size. As the dough is cold, this could take a couple of hours, or longer.
When ready to bake, preheat the oven to 200°C/Gas Mark 6. Beat the egg yolk and milk together, then gently brush all over the croissants.
Bake for about 10 minutes, then lower the setting to 170°C/Gas Mark 3 and bake for a further 5–10 minutes until they look beautifully golden.
Transfer to a wire rack and let cool slightly, while you make coffee.

Saturday, February 19, 2011

Good Food – February 2011


Good Food – February 2011
PDF | 72 pages | English | 42.4 MB

BBC Good Food is a must have for everyone who loves cooking, eating and dining out. It’s  full of mouth-watering ideas for quick everyday dishes, inspirational entertaining and  every recipe you’ve ever dreamed of – all devised to save you time and effort. Every month,  we highlight top restaurants and hotels in the UAE to ensure that our food-loving readers  are clued up on where to go and what to eat.

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Friday, February 18, 2011

Greek Grilled Chicken Breast


Greek Grilled Chicken Breast 
Serves: 4  |Prep: 2 hr 0 min | Cook: 6 min |Total: 2 hr 6 min

This recipe uses a technique known as butterflying to make cooking
even speedier. Most of the time required is for marinating. Just a
quick sear on the grill and the dish is nearly done. For an especially
thick yogurt cheese, drain the shredded cucumber in a colander and
squeeze to remove excess liquid.

 
Ingredients

CHICKEN
4 boneless, skinless chicken breast halves (6 oz each)
1 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 tsp dried oregano
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper

YOGURT CHEESE
1 1/4 cups fat-free Greek-style yogurt
1/2 cup shredded cucumber
1 tsp chopped fresh dill
2 cloves garlic, minced
1/2 cup shelled pistachios, coarsely chopped, divided

Preparation

To prepare the chicken: Place a breast shiny side up with the tip facing
you and the thinner side opposite your cutting hand. Place your hand on
top of the breast. Hold the knife parallel to the table and carefully
insert it into the thickest part of the breast, drawing it almost all
the way through. Take care to keep the breast attached on 1 side. Spread
the 2 halves as if opening a book and press lightly in the center to
flatten. Repeat with the other 3 breast halves.

Combine the chicken, oil, lemon juice, oregano, and garlic in a bowl
and refrigerate for 1 to 2 hours, turning occasionally.

To prepare the yogurt cheese: Meanwhile, place the yogurt in a coffee
strainer over a bowl and set in the refrigerator for 1 to 2 hours.
Combine the yogurt, cucumber, dill, garlic, and 1/4 cup of the pistachios.

Set up the grill for medium-hot direct heat grilling. Remove the chicken
from the marinade. Sprinkle with the salt and pepper and set on a grill
rack that has been coated with oil (see note, page 205). Grill for 2 to
3 minutes per side or until the chicken is well marked and cooked through.
Place each breast on a serving plate, top with the yogurt cheese, and
sprinkle with the remaining 1/4 cup pistachios.

Wednesday, February 16, 2011

The Herb Companion - March 2011


The Herb Companion - March 2011
English | 84 pages | PDF | 17.60 Mb

Articles of the Herb Companion cover everything from recipes and reviews to people and  places. Every two month a jam packed issue will get you started on living a healthier,  better-balanced and more meaningful life!

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Tuesday, February 15, 2011

Saveur - January/February 2011


Saveur - January/February 2011
PDF | 118 Pages | English | 42.7 Mb

Saveur is definitive culinary guide - Evoking the flavors of food around the world. This magazine is edited for people interested in food. It explores the authentic cuisines  of the world, tracks recipes and ingredients to their places of origin and illuminates  their history, traditions and local flavors. It includes all aspects of the world of food  including eating, cooking and reading. In addition, it contains informative news about the  latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.

Download Link


Monday, February 14, 2011

Dish - February/March 2011


Dish - February/March 2011
English | 134 pages | PDF | 25.70 Mb

This beautiful magazine will inspire you to cook and eat good food - each issue is packed  with seasonal recipes for everything from a dinner party with friends to casual dining  during the week, accompanied by handy tips on techniques and ingredients. Stunning  photography features throughout the magazine with stories celebrating food producers, chefs  and food locations too. Dish is the perfect magazine for those who love to cook, those who  aspire to new heights in their cooking and those who simply love to read about good food.

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Sunday, February 13, 2011

Lemon Cake


Lemon Cake

Ingredients

All Purpose Flour (Maida) - 1.5 cup
Butter - 1 stick
Egg - 2
Sugar - 1 cup
Vanilla Essence - 1/2 tsp
Lemon Juice - 3 tblsp
Lemon Zest - 1 tblsp
Milk - 3-4 tblsp
Baking Soda - 1 tsp
Baking Powder - 1.5 tsp
Salt - a pinch

Method

1. Preheat the oven to 350 degrees F (180 degrees C).
2. In the large mixing bowl beat the butter and sugar until it is smooth and creamy.
3. Add the eggs one at a time while continuously mixing the mixture.
4. Add vanilla extract, lemon juice and lemon zest and mix.
5. Sift the dry ingredients together into a seperate bowl - maida (flour), baking powder, baking soda and salt.
 
6. Add this to the wet ingredients gradually with continuous mixing.
7. Add milk and mix until it forms a smooth batter.
8. Lightly grease the baking dish with some cooking spray and dust with some dry flour.
9. Pour the cake batter into the pan. Pat the pan so that the batter smoothes out.
10. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
 
11. Cool the cake before removing it from the pan.
12. You can also use the same batter to make lemon cupcakes. The cupcakes will cook faster in about 20-25 minutes.

Oats Soup


Oats Soup
(South Indian way)

Ingredients

Oats - 1 cup
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup (Optional -substitute with 1 extra cup of water)
Oil - 2 tsp
Cilantro - for garnish

Method

1. Heat oil in a pan and sauté onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for few 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro and serve hot.

Clean Eating – January 2011


Clean Eating – January 2011
PDF | 100 pages | English | 53.3 MB

Clean eating is about consuming food in its most natural state, or as close to it as  possible. It’s a lifestyle approach to food and its preparation, leading to an improved  life. Each issue is filled with a variety of delicious, wholesome, low-fat, and easily made  recipes that can be shared with friends and family.

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Friday, February 11, 2011

Grit - January/February 2011


Grit - January/February 2011
PDF | 100 Pages | English | 33.2 Mb

GRIT magazine has celebrated rural American lifestyles since 1882. Each bimonthly issue combines practical articles, product reviews, do-it-yourself building plans, beautiful photos, reader advice, humor and a healthy dose of fresh attitude to offer a complete guide to life beyond the city limits.

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Tuesday, February 8, 2011

Boneless BBQ Pork Strips


Boneless BBQ Pork Strips

These tangy pork strips slathered in natural barbecue sauce take finger food to the next level. Another perk? A few minutes in the broiler and they're good to go.

INGREDIENTS

1 1/4 lb boneless pork tenderloin, trimmed of visible fat
Sea salt and ground black pepper, to taste
Garlic powder, to taste
1/4 cup plus 8 tsp natural barbecue sauce (no more than 7 to 10 g carbs and 1 g fat per 2-tbsp serving), divided
Olive oil spray

Preparation

1. Slice tenderloin in half crosswise. Slice each half lengthwise into quarters, leaving you with 8 strips. Season strips evenly on both sides with salt, pepper and garlic powder. Place pork in a medium resealable plastic container. Spoon 1/4 cup sauce over top and toss to coat. Cover and refrigerate overnight or for at least 6 hours.

2. Preheat broiler. Line a medium baking sheet with nonstick aluminum foil and lightly mist with cooking spray.

3. Remove pork strips from sauce, allowing any excess sauce to drip off. Place strips on baking sheet in a single layer so they do not touch.

4. Broil 2 to 3 minutes. Flip and continue broiling until just barely pink inside, about 2 to 3 minutes more. Serve immediately with remaining sauce for dipping.

Every Day With Rachael Ray - February 2011


Every Day With Rachael Ray - February 2011
English | 140 pages | True PDF | 37.90 Mb

Every Day with Rachael Ray magazine is filled with ideas for quick and delicious food.  Rachael Ray brings her passion for food in each issue of Every Day with Rachael Ray  magazine with 30-minute meals, recipes, cooking tips and more.

Download Link

Monday, February 7, 2011

Thai Coconut Shrimp with Brown Rice Pasta


Thai Coconut Shrimp with Brown Rice Pasta

Thai cuisine is beloved for its pungent flavors and fiery curries. In this noodle bowl, we’ve used the sweet creaminess of light coconut milk and the good-for-you monounsaturated fat of natural peanut butter to balance the sharper tastes of garlic, ginger and spicy red pepper.

INGREDIENTS

8 oz dry brown rice noodles or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato paste
3 tbsp natural peanut butter with sea salt
1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Preparation

Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Clean Eating - February 2011


Clean Eating - February 2011
English | 100 pages | HQ PDF | 68.70 Mb

Clean Eating takes you beyond the food you eat, exploring the multitude of health and  nutritional benefits that can be yours.In every way, clean eating is all about consuming  whole food in its most natural state, or as close to it as possible. Every issue is filled  with many different recipes and food advices.

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Sunday, February 6, 2011

Cuisine - January 2011


Cuisine - January 2011 
PDF | 180 Pages | English | 58.3 Mb

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your  taste buds with abundant new recipes in each issue, feast your eyes on the latest  restaurant reviews and explore the latest releases of New Zealand and imported wines.

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Friday, February 4, 2011

25 Beautiful Homes - February 2011


25 Beautiful Homes - February 2011 (UK)
True PDF | 172 Pages | English | 46.4 Mb

25 Beautiful Homes is designed for readers with traditional tastes and a sense of personal  style. Aspire to your dream house and enjoy looking at other people's homes, designs and  styles for inspiration.

Download Link

Wednesday, February 2, 2011

The 47 Best Chocolate Chip Cookies in the World:


The 47 Best Chocolate Chip Cookies in the World:
The Recipes That Won the National Chocolate Chip Cookie Contest
86 pages | PDF | 13 MB | English

Chocolate chip cookies are a true American delicacy: at the Toll House restaurant near Boston, Ruth Wakefield invented the very first "toll house" cookies with chopped-up bits of a Nestle's chocolate bar.Originally inspired by a contest to find the best cookies in the nation, The 47 Best Chocolate Chip Cookies in the World spans the kitchens of America from Muskegon, Michigan, to Costa Mesa, California--and includes delectable tidbits of cookie lore (did you know that Napoleon always carried chocolate into battle with him for quick energy?) The only thing better than this book is a box of chocolate chip cookies!Chocolate Chip and Macadamia NutsBavarian Mint ChippersAlmond Chip DropsItalian Chocolate Chip CookiesChocolate Chip PizzaSweet and Wholewheat CookiesAnd More!


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Tuesday, February 1, 2011

Dish -December 2010/ January 2011


Dish  -December 2010/ January 2011
PDF | 192 Pages | English | 45 MB

This magazine will inspire you to cook and eat good food - each issue is packed with  seasonal recipes for everything from a dinner party with friends to casual dining during  the week, accompanied by handy tips on techniques and ingredients. Stunning photography  features throughout the magazine with stories celebrating food producers, chefs and food  locations too. Dish is the perfect magazine for those who love to cook, those who aspire to  new heights in their cooking and those who simply love to read about good food.

Download Link