MasterChef · the Masters at Home by Publishing, Bloomsbury -- Read -- Imperial Library of Trantor

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Cover Title Page Contents Ferran Adrià

Watermelon, Tomato and Basil Soup Quail Legs with Soy Gratin of Red Fruits

Andoni Aduriz

Leeks in Sesame Vinaigrette Wing Rib of Beef Sautéed with Herbs, Radish and Spring Onion Caramelised French Toast Empanada

Michael Anthony

Kale and Ancient Grains Salad Raw and Roasted Root Vegetables with Black Bean Sauce, Herbed Ricotta and Anchovy Garlic Sauce Roasted Asparagus and Spiced Nuts

Elena Arzak

Clams in Squid Ink Sea Bream with ‘Mamia Rota’ Ugly Chocolate Tortilla

Jason Atherton

Cauliflower and Crayfish Risotto Roast Venison and Beetroot with Poached Pears Chocolate Ganache with Spanish Olive Oil and Sugared Bread

Joe Bastianich

Tagliata with Rocket and Grana Padano Rigatoni alla Norma Chicken Involtini

Lidia Bastianich

Raw and Cooked Salad Penne with Sausage, Onions and Fennel Oven-braised Pork Chops with Red Onions and Pears

Claude Bosi

Soused Mackerel, Rhubarb, Mushroom and Smoked Mackerel Purée Onion and Lime Ravioli with Broad Beans and Mint Black Treacle Tart

Massimo Bottura

Riso Cacio e Pepe Spaghetti alla Cetarese Soufflé of Panettone

Claire Clark

Herrrings and Wódka Koulibiac Lemon and Thyme Trifle

Wylie Dufresne

Egg Sandwich, Buffet Done Right Frozen Pea Purée and Rabbit Pasta Wylie’s Roast Chicken

Graham Elliot

Pea Bisque with Lavender Crème Fraîche and a Pea Tendril Salad Berkshire Pork Chop with Sweet Potato Latkes and Cinnamon-spiced Apple Sweet Potato with Maple Syrup and Toasted Pecans

Andrew Fairlie

Rooster Potato, Smoked Pancetta and Gruyère Cake Roast Duck with Honey and Spices Creamed Vanilla Rice Pudding with Spiced Winter Fruit

Peter Gilmore

Chioggia and Albino Beetroot, Violets, Goat’s Curd, Treviso and Wild Cherries Raw Smoked Blackmore Wagyu, Fresh Dory Roe, Horseradish Crème Fraîche and Salty Ice Plant Guava Snow Egg

Peter Gordon

Chunky Vegetable and Borlotti Bean Soup Baked Fish and Pine Nuts on Fennel, Chilli and Ginger with Red Rice Quince Crumble Cake with Basil Cream

Bill Granger

Prawn, Fennel and Watermelon Salad with Chilli Dressing Thai Chicken and Sweet Potato Curry Sticky Mango Pudding with Coconut Custard

Angela Hartnett

Wild Mushrooms on Toast with Lardo Pot-roast Chicken, Lemon, Spring Onions and Ginger Lemon Mousse with Figs

Tom Kerridge

Brown Crab Mayonnaise with Whiting Goujons Duck Egg Sponge with Poached Gooseberries and Lemon Thyme Ice cream Cherry Clafoutis

Tom Kitchin

Scotch Broth Herring with Swedish Sauce and Potato Salad Artichoke Barigoule with Chorizo

Atul Kochhar

Salmon Brochettes Marinated in Mustard and Honey Chicken Liver Curry Stack of Atul’s Doughnuts, Pomegranate and Rose Frozen Yoghurt

Pierre Koffmann

Shoulder of Lamb with Potatoes Madeleines Summer Fruits in Red Wine

Jamie Oliver

Delicious Tarragon Salad with Sweet Grapes, Salted Ricotta and Shaved Walnuts Tonno di Nonna Fangitta (Poached Tuna with Sicilian Tomato Sauce) Jools’ Big Fat Birthday Cake (Chocolate, Cappuccino, Praline and Love)

Ashley Palmer-Watts

Roast Scallop, Samphire, Pickled Dulse and Clam Broth Lamb Chops Grilled Over Charcoal with Cucumber, Broad Beans and Mint Goat’s Cheese Mousse Cake, Spiced Roast Pear and Sorrel

Neil Perry

Lobster and Bulghur Wheat Salad with Harissa Mayonnaise Slow-roasted Sirloin with Anchovy Butter, Potato Gratin and Baby Carrots Chocolate and Caramel Tart

Gordon Ramsay

Slow-roast Pork with Apple and Lavender Sauce Lamb Stew with Shallots, Smoked Bacon and Prunes Herb-Buttered Chicken with Citrus Breadcrumbs

Eric Ripert

Tuna Carpaccio Barely Cooked Salmon with Poached White Asparagus, Peas, Broad Beans and Chervil Emulsion Squid Basquaise

Joan & Jordi Roca

Chestnut Purée, Wild Mushrooms and Hints of Aniseed Sardine Empanada Vanilla Cream with Apricot Coulis

Ruth Rogers

Vignole of Braised Artichokes, Peas, Broad Beans with Prosciutto Gallo Cedrone con Fegato (Roast Grouse with Liver Crostino) Blood Orange Sorbet

Curtis Stone

Thyme and Fennel-crusted Pork Roast with Calvados Apple Compote Ricotta Pancakes with Melted Raspberries and Sweet Lemon Butter Chocolate Mousse Soufflés with Peppermint Ganache and Whipped Crème Fraîche

David Thompson

Grilled Omelette (Kai Bpam) Mixed Vegetable and Fruit Salad dressed with Tamarind, Palm Sugar and Sesame Seeds (Yam Pak) Jungle Curry of Salted Beef with Thai Basil and Green Peppercorns (Geng Bpaa bai Madan Neua Kem)

Mitch Tonks

Calamari in Umido Lobster Caldereta Espresso Panna Cotta

Tetsuya Wakuda

Chicken Karaage Shabu Shabu Kingfish Braised Spatchcock with Olives and Capers

Acknowledgements eCopyright

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