We are thrilled to be offering you the chance to win one of five copies of The New Art of Cooking, the gorgeous debut cookbook from food stylist Frankie Unsworth.
To celebrate the publication of Frankie's book we've teamed up with Bloomsbury Publishing for this exciting giveaway competition.
The New Art of Cooking showcases the many styling tips and tricks to make food that looks as good as it tastes with trade secrets from top professional food stylist Frankie Unsworth. It’s true that ‘we eat with our eyes’, and this beautiful, clever book provides a fantastic toolkit straight from the world of professional food styling. It promises to change the way you cook for ever.
Packed with easy tips including how to:
- Bruise, cut, chiffonade or blitz herbs to best effect
- Burn or grill citrus fruit to caramelise and concentrate flavour – adding an interesting twist to fish and seafood
- Slice veg for a super-clean finish or rip and tear for a rustic feel
- Add edible flowers for a final flourish
Recipes cover breakfasts (including the delicious-sounding 'chocolate granola shards'), snacks, seasonal salads, soups and bowl foods such as 'herby spelt and yoghurt flatbreads', 'asparagus mimosa' and 'courgette, pancetta and lemon spaghetti'. From small plates to big dishes and celebration feasts for friends and family with ‘Eton mess ice cream sandwiches’ and the ‘Ultimate chocolate cake’, not only will your cooking taste wonderful, it will look better than ever too.
Frankie Unsworth is a food stylist and writer who trained in pâtisserie at Le Cordon Bleu in Paris. She works extensively on photography shoots in London and across the world, and has worked with Rachel Khoo, Nadiya Hussain and Michel Roux amongst others. You can read more about what inspires her, the things she can't do without and how exactly she happened to be held at gunpoint in this interview.
All you have to do is answer the following question, and you’ll be entered into the draw to win. Leave your answer in the comments below or via the LinenMe Facebook page.
What is your secret weapon to style a dinner party?
Competition closes 23rd July 2018. Good luck!
Competition is closed. The winners are: Gillian Ross, Nikki Hilton, Sandra Legros, Jill Reed and Hayley Robson.
Images from The New Art of Cooking by Frankie Unsworth (Bloomsbury £26), available now. Photography © Kristin Perers
2018-07-24
2018-07-24
2018-07-23
My husband buys a roast duck in Chinatown and then debones it and we make duck pancakes with hoisin, chilli, cucumber and green shallots. This never fails to wow people, the cost at a restaurant for duck pancakes is incredibly high versus an all you can eat make, them them the way you want them dinner party option. Whenever we invite people for this it always sparks incredible joy and excitement. It is also a great meal to take to friends houses!!
2018-07-23
2018-07-23
I bought some old glass spice jars in a charity shop and discarded the stoppers. I cut the stem of a flower to a suitable length for each jar or use a few small flowers and a bit of foliage and add water to the miniature jar and to make a pretty decoration for each place setting. I can split up a shop bought bunch or use some bits and pieces from the garden such as grape hyacinths and primroses in the spring and holly and hellebores at Christmas and suit the decoration to the season in a cost effective way.
2018-07-23
I’m slowly filling my cupboards with unique handmade ceramics, but my other secret weapons are neutrally toned table linen, simple pillar candles on glass or brass holders, some delicate stem-less glasses for wine, a simple (but beautifully designed) carafe for water, and some kind of wild/simple greenery such as eucalyptus to adorn the table.
2018-07-23
2018-07-22
I have collected plates, platters and serving bowls in various places when on holiday. I try to use appropriate crockery to style my table, so Moroccan plates & tagines when serving Middle Eastern food, Spanish & Italian crockery when serving Mediterranean food, and Indian copper & brass coloured metal dishes when serving curries.
2018-07-22
2018-07-22
2018-07-22
2018-07-22
A nice white linen tablecloth and a candle as centrepiece
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-22
2018-07-21
2018-07-21
2018-07-21
2018-07-21
2018-07-21
2018-07-21
2018-07-21
2018-07-21
2018-07-21
2018-07-21
2018-07-20
2018-07-20
2018-07-20
2018-07-19
2018-07-18
2018-07-18
2018-07-18
2018-07-17
2018-07-16
2018-07-16
2018-07-15
2018-07-13
Botanicals! Snippets of greenery from the garden. Simply arranged on the table, as place settings, around candles, simple styled wreaths and posies as decoration AND edibles... herbs in water jugs, and as garnish... edible flowers on puddings... importantly, all gathered from the garden or foraged from the woods. Seasonal & simplistic elegance
2018-07-13
2018-07-13
2018-07-13
2018-07-13
2018-07-12
2018-07-12
2018-07-12
2018-07-11
2018-07-11
2018-07-11
2018-07-11
2018-07-11
2018-07-11
2018-07-10
2018-07-10
2018-07-10
2018-07-10
2018-07-09
2018-07-09
I like to use proper linen for the tablecloth and napkins, in pale, neutral colours and hand blown italian crystal glasses. I like things quite plain and unfussy.
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
Beautiful antique dishes and linen napkins
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-09
2018-07-08
2018-07-08
2018-07-08
2018-07-08
my top tip is variety - a good mix of people, as wide a selection of drinks as possible and if not having a sideboard buffet try to ensure everyone is catered for with the fewest number of dishes, e.g. some vegetarian entrees can double up as side dishes and some meat eaters do enjoy vegetarian meals and any cheese board should have one vegetarian cheese
2018-07-08
As many others we’ve got some flowers, herbs or other greens from our garden on the table. Other than that there‘s no decoration, but we try our best to always serve delicious and great looking food - not only for parties but for every-day-dinners as well. Our latest star - and secret weapon - at the table is our six months old son who loves to pick pieces of bread, avocado, carrot or whatever is appropriate for him to eat - always wearing a stone blue linen napkin around his neck. It‘s such a pleasure watching a babyboy learning to eat with his fingers, tasting whatever comes to his tiny mouth and enjoying dinner just like a grown-up.
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
2018-07-08
My top tip is to go simple and abundant....so lots of daffodils at Easter for example. Or a big pile of pomegranates for a winter meal. A polished apple or gilded pear at each place in autumn. An eggcup of sweetpeas for each person.
You can translate it into the food, too. One amazing wheel of brie rather than lots of little pieces of cheese.
Competition is closed. The winners are: Gillian Ross, Nikki Hilton, Sandra Le Gros, Jill Reed and Hayley Robson.