Equipment List.........................................xiKey for Recipes........................................xiiiGlossary...............................................xvEggs...................................................1Omelet Fines Herbes....................................2Scrambled Eggs.........................................4Quiche Lorraine........................................5French Toast...........................................6Southern Style Eggs Benedict...........................7Sauces.................................................9Hollandaise Sauce......................................10Country Ham Gravy......................................11Leek Sauce.............................................12Cream Sauce............................................13Basil Cream Sauce......................................14Warm Bacon Vinaigrette.................................15Caraway Cream Sauce....................................16Dijonnaise Sauce.......................................17Roasted Garlic.........................................18Spicy Remoulade Sauce..................................20Roasted Garlic Butter Sauce............................21Truffle vinaigrette....................................22Seafood................................................23Roasted Tilapia........................................24Fried Oysters..........................................25Crab Cakes.............................................26Lobster................................................28Rockfish a la Meuniere.................................29Shrimp N Grits.........................................30Peanut Crusted Rockfish................................31Meat...................................................33Grilled Steak..........................................34Chuck Roast............................................35Braised Beef Short Ribs................................36Herb Crusted Rack of Lamb..............................38Roasted Leg of Lamb....................................40Pork Tenderloin........................................41Fried Chicken..........................................42Ham Croquettes.........................................43Chicken Chesapeake.....................................44Roast Chicken..........................................45Appetizers.............................................47Tomato Salad...........................................48Chicken Salad..........................................49Asparagus Salad........................................50Avocado Salad..........................................51Baked Brie.............................................52Ham and Pear Salad.....................................54Risotto................................................55Potato Gnocchi with Parmesan Cream.....................56Mixed Baby Greens Salad................................57Scallops in Puff Pastry................................58Smoked Trout Salad.....................................59Soups..................................................61White Bean Soup........................................62Fire Roasted Red Pepper Soup...........................63Lamb Stew..............................................64Oyster Stew............................................66Butternut Squash Soup..................................67Vichyssoise............................................68Cold Vidalia Onion Bisque..............................69Side Dishes............................................71Roasted Beets..........................................72Southern Style Green Beans.............................73Glazed Carrots.........................................74Roasted Potatoes.......................................75Mashed Potatoes........................................76Collard Greens.........................................77Macaroni and Cheese....................................78Cranberry Relish.......................................79Cauliflower Polonaise..................................80Ratatouille............................................81Potato Hash with Surry Sausage.........................82Grilled Potatoes.......................................83Tobacco Onions.........................................84Sweet Tea..............................................85

Chapter One

Eggs

I believe that the proper cooking of eggs is a vital skill for anyone to have. In my years as a chef I have noticed that people are more finicky about how there eggs are cook than they are about any other food item, even their steaks. So, making perfect scrambled eggs or the perfect omelet may seem simple it takes some practice in getting it right. I have a bit of an advantage over most people as I am able to get eggs straight from the chickens. Whenever they are available I suggest purchasing fresh eggs rather than the ones in the store, they are richer and have a much better flavor.

Omelet Fines Herbes

1T. butter 3 eggs 5 T. heavy cream 2 T. fresh herbs-finely chopped 2 oz. shredded cheese

Melt the butter in a non-stick pan over medium high heat. Beat the eggs and then beat with the cream the same as in scrambled eggs. Pour the egg into the pan. When the egg sets on the bottom add the herbs and the cheese. Broil the omelet for 30 seconds or just until the egg has full set. Fold in thirds and serve immediately.

This omelet recipe produces great results. A fluffy omelet is just as wonderful as a lunch or light supper as it is for breakfast.

Scrambled Eggs

4 eggs 1 C. heavy cream 1 T. butter

Beat the eggs with a fork or a small whisk. Add the cream and beat until they are airy, about 1 minute. In a skillet over medium high heat melt the butter. When the pan is hot pour in the eggs and stir with a rubber spatula or a wooden spoon. Cook until the eggs are set put not dry, this should take about 1 minute. Season the eggs at the last second with salt and pepper.

Anytime eggs are beaten to be used, or any liquid for that matter, always season at the last moment. If not, the seasoning falls to the bottom.

Quiche Lorraine

1 Pie shell-deep dish 4 eggs 2 C. heavy cream 1/2 T. butter 1/2 small onion-finely chopped 12 oz. bacon-cooked and crumbled 3 oz Gruyere or Swiss cheese-shredded

Bake the pie shell til golden brown, about 10 minutes. Beat the eggs and then with the cream. Saut the onion in the butter until they are soft, about 2 minutes. Add the onion to the custard mix and pour into the pie shell. Top with layers of the bacon and the cheese. Bake the quiche at 400 30-35 minutes or until the middle is set.

The variations for quiche are endless. They only thing that should be avoided is the use of vegetables or other items that are high in moisture. This will make the custard mixture not set.

French Toast

3 eggs 3/4 C. sugar 1 T. cinnamon 1 C. heavy cream 1 T. vanilla paste-or extract if not available 6 slices Texas toast Butter for cooking

Heat a large skillet or griddle to medium high. Slightly beat the eggs and then add all other ingredients except the bread and butter. Soak the toast at least 15 seconds on each side. Add the butter to the pan. When melted add the soaked bread slices. Cook 2-3 minutes on each side to golden brown. Keep cooked slices warm in a 200 oven.

To make sure that the French toast is properly soaked after the first is cooked cut it in half and there should be no white. It should be soaked completely through.

Southern Style Eggs Benedict

4 Biscuits-cut in half (recipe in the baked goods section) 16 slices country ham-very thin 8 eggs Hollandaise sauce (recipe in the sauce section)

For each person use 1 biscuit. Lay the halves on a plate, cut side up. Top each half with 2 slices of the warm ham. Poach the eggs for 3 minutes. Place 1 egg over each half of the biscuit. Cover the whole egg with hollandaise and serve immediately.

This is my version of the original. The biscuits here replace the English muffin and the ham replaces the Canadian bacon. I believe this recipe will be very much favored over the original.

For an added bit of luxury when putting the Eggs Benedict together, just before the hollandaise goes on, top the egg with lump crabmeat. Then, put on the hollandaise and serve.

Sauces

To me, sauces are the single most important thing in the dining experience. I cannot over-exclaim how important sauces are to cooking. A properly made sauce can morph a meal from pedestrian to outstanding. The number of sauces is too many to count and the variations have no limits. This is the largest section of this book. I think people who cook at home need very much to practice sauce making. That is one of the things I am asked most about.

Hollandaise Sauce

2 egg yolks 1 t. lemon juice 1/4 t. salt 1 stick butter

Set up a double-boiler with a small saucepan and a small metal bowl. Boil water in the saucepan and off the heat in the bowl whisk together the egg yolks, the lemon juice and the salt until they are light and airy. Melt the butter in microwave, mine takes 65 seconds, or melt on the stove in a small pan. Place the bowl with the egg mixture over the bowling water. Whisk constantly until thickened. Pull the bowl off the heat and slowly whisk in the melted butter.

Variations:

Sauce Choron- add 3 tablespoons of tomato puree to the prepared hollandaise

Sauce Maltaise- to the hollandaise add the juice of 2 blood oranges and the zest of half of the oranges

Sauce Bernaise- instead of lemon juice add 1/2 teaspoon of vinegar then make as described above and at the end add 1 teaspoon chopped fresh tarragon

Two quick notes about hollandaise sauce. The first is that if you add the butter too quickly to the eggs they will not absorb the butter and the sauce will break. If the sauce breaks and the butter separates from the egg you have to discard and start over. Second, if not using the sauce right away keep it hot by putting it on the warm stove top. Press plastic wrap all the way down so that it is touching the surface of the sauce, that will keep the sauce from developing a skin on the surface.

Country Ham Gravy

3 oz. butter 3 oz. flour 2 C. milk 3/4 C. country ham-chopped

In a medium saucepan over medium heat melt the butter. Stir in the flour until well mixed. Then, whisk in the milk slowly. After about 1 1/2 cups of the milk check the consistency of the sauce. Add the remaining milk until the desired consistency is reached. Continue to cook the sauce on very low for about 15 minutes to pick up the ham flavor. Season with salt and pepper and serve.

This sauce is great served with grilled chicken or grilled or fried catfish.

After making with ham a few times try instead to replace the ham with the same amount of cooked sausage for sausage and gravy biscuits. Or, try it with cooked and crumbled bacon on the aforementioned chicken or fish.

Leek Sauce

2 leeks-the top green part 1 T. butter 1/2 C. chicken stock 3 T. heavy cream

In a skillet melt the butter and sweat the leaks. Cover with the chicken stock and over medium heat cook until the liquid has mostly evaporated. Pour the contents into the blender and puree. While the blender is going add the cream just until it becomes smooth. Strain the sauce and season with salt and white pepper.

This sauce goes very well with grilled steak.

Cream Sauce

2 T. butter 2 T. flour 2 C. heavy cream

In a medium saucepan over medium heat melt the butter. Mix well with the flour. Slowly whisk in the cream. Season the sauce with salt and pepper, and flavor according to the use. Cook over low for 10 minutes and serve hot.

For example, if this sauce is used together with fish you may want to add dill and a little lemon juice. If it is served with pork you may add some cumin seed.

Basil Cream Sauce

1 pt. heavy cream 12-15 basil leaves 1 pinch saffron (if available)

In a small saucepan mix all ingredients. Cook on medium low until the cream has reduced and thickened, about 1 1/2 hours. Serve hot.

I originally used this sauce on the recipe for Chicken Chesapeake which it is exceptional with all chicken and steak that has been sauted.

Warm Bacon Vinaigrette

12 strips of bacon 1/2 shallot or 1/4 small onion 1 clove garlic 1/2 t. sherry vinegar 2 sprigs fresh thyme leaves

Render the fat from the bacon until the bacon is crispy. Blend all ingredients in a blender except the bacon fat. While the blender is running add the hot bacon fat slowly. Thin with hot water if necessary.

This is a very good hot vinaigrette. It is especially good for salads in the cooler months of the year.

Caraway Cream Sauce

2 C. heavy cream 2 T. caraway seeds 1 large potato

Bake the potato til tender, about 1 to 1 1/2 hours at 400. Heat the cream and the caraway seeds together on low, reduce slightly. When the potato is done cut it in half and scoop out the pulp. Blend the cream and the potato pulp together in a blender til smooth.

Dijonnaise Sauce

1 C. mayonnaise 1/2 C. Dijon mustard 1 T. lime juice

Mix all ingredients thoroughly.

This is a good recipe for seafood like scallops and shrimp in the summer. Also, it is very good as a salad dressing

Roasted Garlic

1 head garlic Olive oil

Cut the top off of the garlic until the cloves are just exposed. Brush the top of the garlic with olive oil. Wrap the garlic tightly in aluminum foil. Bake at 350 degrees for 1 hour.

The main use I have for this roasted garlic is the recipe for Roasted Garlic Butter Sauce that follows this one. Roasted garlic is also delicious spread on a piece of toasted bread.

Spicy Remoulade Sauce

1 C. mayonnaise 1 T. Dijon mustard 2 t. dill pickle-minced 2 t. capers 1 t. parsley-minced 1 t. tarragon-minced 1/2 t. paprika 1/4 t. cayenne pepper

Mix all ingredients together and let set overnight.

This is the sauce I serve with the recipe in the seafood section of the book for Crab cakes.

Roasted Garlic Butter Sauce

1 1/2 T. butter 2 T. flour 1 1/4 C. salted water 6 T. butter cut into thin slices 10 cloves roasted garlic

In a medium saucepan melt the first of the butter and stir in the flour. Cook on medium high for 30 seconds. Whisk in the boiling salted water. Turn the heat down to low and slowly whisk in the butter. Press the garlic through a strainer or finely chop. Add to the sauce. To get the sauce perfectly smooth strain it at the end.

I had a sauce very similar to this one at Restaurant Daniel in NYC on a loin of lamb. I serve it with leg of lamb.

Truffle vinaigrette

1 T. balsamic vinegar 1 T. honey 2 t. truffle oil 1 T. extra virgin olive oil

Whisk together honey and vinegar. Then whisking vigorously, drizzle in the two oils. If not served immediately it will hold quite well, just whisk for a moment right before serving.

I dress my asparagus and tomato salads with this vinaigrette.

Seafood

I live in Virginia so a lot of the cuisine is centered on seafood. It is wonderful to have a source of fresh seafood available all times of the year. There are always questions about seafood. For fish, do you leave the skin on or take it off? These are things that you will have to use your own judgment on. I believe that people in the United States do not eat enough seafood for a complete diet.

Roasted Tilapia

2 Tilapia Fillets 1 T Old Bay Seasoning Olive Oil

Line a sheet pan with aluminum foil. Lay fish flat with blood line down. Brush with olive oil. Season the fish with Old Bay. Roast about 8 minutes at 425.

Fried Oysters

24 large oysters 1 C. yellow cornmeal 1/2 C. flour 3 T. old bay seasoning 1 T. salt 1 t. ground pepper (white if available) Peanut oil for frying

Mix all dry ingredients in a plastic bag and shake well. Add 6 oysters at the time to the cornmeal mixture. Fry in hot oil til crispy, about 1 minute. Do this in 4 batches. Serve immediately.

I have found that the easiest way to do this is in a plastic quart size bag.

Crab Cakes

1lb. Crabmeat 5 Scallops 1/4 C. mayonnaise 1/8 C. whole grain mustard 1 T. parsley (minced) 1 T. chives 1 T. shallot (minced) 1 T. celery (minced) Salt and White Pepper to taste Old Bay Seasoning

Remove any shell from crab. In a food processor puree scallops. Then add the mayo and mustard to the scallop puree. Sweat celery and shallot in a little oil. Let those cool slightly. Then combine all ingredients and season. Sear in a hot skillet and place in a hot oven long enough to cook through.

(Continues...)

Excerpted from Cooking Simpleby Charles Holley Copyright © 2009 by Charles Holley . Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

“Acerca de” puede pertenecer a otra edición de este título.

PBShop.store US

Wood Dale, IL, Estados Unidos de America

Vendedor de 5 estrellas

Vendedor de IberLibro desde 7 de abril de 2005

Tarifas de envío en Estados Unidos de America

Artículo	De 7 a 14 días hábiles	De 7 a 14 días hábiles
Primer artículo	EUR 0,00	EUR 0,00

Los plazos de entrega los establecen los vendedores y varían según el transportista y la ubicación. Los pedidos que pasan por la aduana pueden sufrir retrasos y los compradores son responsables de los aranceles o tarifas asociadas. Los vendedores pueden ponerse en contacto con usted en relación con cargos adicionales para cubrir cualquier aumento en los costes de envío de los artículos.

Métodos de pago

Descripción de la tienda

We first started out as “The Paperback Exchange,” a chain of physical bookstores where we would part exchange your beloved books for new stories to transport you to faraway places. However, as shopping started to evolve to online shops and marketplaces, we bid our stores goodbye to become “PBShop.” This transition has only allowed us to blossom as we now ship thousands of titles to book lovers across the globe. We pride ourselves in being a community of local book lovers which allows our passion and devotion to shine in everything we do. In 2020 we not only celebrated our 20th birthday but our 1st birthday as being completely employee owned after becoming an E.O.T in September 2019. We are proud to be different and embrace standing apart on a book mountain by working from a virtual inventory which allows us to provide thousands of books that may be difficult to get for your bookshelf or your studies. Working with a number of different suppliers allows us to explore other avenues such as puzzles, sheet music and even stationery so we really do have something for everyone. Life is about being versatile in all realms of existence. If this is your first visit or you are a returning customer, we would like to welcome you to the PBShop family, for there is no friend as loyal as a book. We are a company who put our customers at the centre of everything we do as we understand the importance of reading because once you learn to read, you will forever be free. There are a whole lot of things in this world of ours that we are yet to explore, which is why we will forever inspire curious minds.…

Especialidad

Hardbacks, Paperbacks

Información empresarial del vendedor

Pbshop.co.uk Ltd

Unit 22 Horcott Industrial Estate, Horcott Road
Fairford, Reino Unido GL7 4BX

Contactar con el vendedorVer los artículos de este vendedorVer la página principal del vendedor

Condiciones de venta

Returns Policy
We ask all customers to contact us for authorisation should they wish to return their order. Orders returned without authorisation may not be credited.
If you wish to return, please contact us within 14 days of receiving your order to obtain authorisation.

Returns requested beyond this time will not be authorised.

Our team will provide full instructions on how to return your order and once received our returns department will process your refund.
Please note the cost to return any unwanted order to us is borne by the buyer.

Should your order arrive damaged, not as advertised or faulty, we must be advised of this within 14 days of delivery. Please contact us so we can find the best solution for you.

Our Customer Care Team can be contacted via emailing paperback-us@paperbackshop.co.uk, or by calling our UK Office on +441285 712 917. We are available 9:00am till 5:30pm GMT weekdays and 9:00am till 1:00pm GMT on Saturdays.

Derecho al desistimiento

Si es un consumidor, puede rescindir el contrato de acuerdo con lo siguiente. Por consumidor se entiende cualquier persona física que actúe con fines ajenos a su actividad comercial, empresarial, oficio o profesión.

Información sobre el derecho de desistimiento

Derecho legal de desistimiento

Tiene derecho a rescindir este contrato en un plazo de 14 días sin dar ningún motivo.

El periodo de desistimiento vencerá a los 14 días desde que usted, o un tercero que no sea el transportista e indicado por usted, adquiera la posesión física del último bien o del último lote o pieza.

Para ejercer el derecho de desistimiento, complete de forma electrónica y envíe una declaración clara en nuestro sitio web, desde "Mis compras" en "Mi cuenta". Le enviaremos sin demora un acuse de recibo de dicho desistimiento a través de un soporte duradero (por ejemplo, por correo electrónico).

Para cumplir con el plazo de desistimiento, basta con que envíe su comunicación relativa al ejercicio del derecho de desistimiento antes de que venza el periodo de desistimiento.

Efectos del desistimiento

Si rescinde este contrato, le reembolsaremos todos los pagos que hayamos recibido de usted, incluidos los gastos de envío (excepto los gastos adicionales que surjan si elige un tipo de envío que no sea el tipo de envío estándar más económico que ofrecemos).

Podemos hacer una deducción del reembolso por la pérdida de valor de cualquier bien suministrado, si la pérdida es el resultado de una manipulación innecesaria por su parte.

Efectuaremos el reembolso sin demoras indebidas y, a más tardar, 14 días después de que se nos informe de su decisión de rescindir este contrato.

Efectuaremos el reembolso utilizando el mismo medio de pago que utilizó para la transacción inicial, a menos que haya acordado expresamente lo contrario; en cualquier caso, no incurrirá en ningún cargo como resultado de dicho reembolso.

Podremos retener el reembolso hasta que hayamos recibido los bienes o hasta que nos haya presentado una prueba de que los ha devuelto, lo que ocurra primero.

Deberá devolver los bienes o entregarlos a PBShop.store US, Springfield Gardens, New York, U.S.A., +44 1285 712917, sin demoras indebidas y, en cualquier caso, en un plazo máximo de 14 días a partir del día en que nos comunique su desistimiento del presente contrato. El plazo se cumple si devuelve la mercancía antes de que venza el periodo de 14 días. Tendrá que asumir los gastos directos de devolución de los bienes. Usted solo es responsable de la disminución del valor de los bienes como resultado de una manipulación distinta a la necesaria para establecer la naturaleza, las características y el funcionamiento de los bienes.

Excepciones al derecho de desistimiento

El derecho de desistimiento no se aplica a lo siguiente:

La entrega de periódicos, diarios o revistas, con la excepción de los contratos de suscripción; y
El suministro de contenido digital que no se proporcione en un soporte tangible (por ejemplo, en un CD o DVD) si, al hacer el pedido, aceptó que podíamos empezar a entregarlo y que no podría desistir una vez iniciada la entrega.

Condiciones de envío

Books are shipped from our US or UK warehouses. Delivery estimates allow for delivery from either location.

Privacidad y seguridad

We are committed to protecting the privacy and security of personal data. This policy tells you how we will collect and use your personal data, and what you should expect in respect of the personal information about you that we have collected.

We are PBShop.co.uk Limited (registered in England & Wales with Company No: 9366362). Our registered office is at Swatton Barn, Badbury, Swindon, SN4 0EU, United Kingdom.

The person with responsibility for our data protection compliance is the Managing Director and they can be contacted via email at help@pbshop.store.

We are the data controller of the personal data that we keep and use, and we are therefore responsible for making sure that our systems, processes and people comply with the relevant data protection laws in respect of that personal data.

We will act in respect of personal data to comply with the six principles of the General Data Protection Regulation (“GDPR”), which are:

Lawfulness, fairness and transparency;
Purpose limitation;
Data minimisation;
Accuracy;
Storage limitation;
Integrity and confidentiality.
You have rights in respect of how your personal data can be processed; these include the right to request:

a copy of your personal data;
that inaccurate data is rectified; and
that your personal data is, in certain circumstances, erased or restricted.
You have the right to complain to the Information Commissioner, which you can do by contacting the Information Commissioner’s Office (ICO) directly. Full contact details, including a helpline number, can be found on the ICO website (www.ico.org.uk). This website also has useful information on your rights and our obligations. However, please raise any concerns or issues with us first so that we may deal with this as quickly as possible for you.

COLLECTION, USE AND DISCLOSURE OF PERSONAL DATA
We collect and process data for the following reasons:

personal data collected and created in relation to our selling books and other items; and
personal data relating to our people (which means those people working for our company, or providing services to us, or potentially working or providing services to us, including employees, consultants, temporary or casual workers and contractors).
All of our people are required to abide by our Privacy Policy when handling personal data, and are provided with appropriate data protection training. Any breach of data protection will be taken seriously, and may result in disciplinary action.

Selling books and other items
COLLECTION:
We will collect personal information which may include names, addresses and other information for our customers. This will be done for the management of the commercial relationship with our customers.

We may collect this personal data from you directly, and also from third parties, including publicly available third party sources. Additional personal data will be collected as it is created by or supplied to us in the course of anything we do for you.

USE:
We will use the personal data in the course of making sales and to comply with requirements that we are required to undertake.

We will only use your personal data when the law allows us to. Most commonly, we will use your personal data in the following circumstances:

in performance of a contract (the agreement to sell books and other items); and/or
compliance with a legal obligation; and/or
vital interests of the data subject; and/or
where it is necessary for our legitimate interests (or those of a third party) and your interests and fundamental rights do not override those interests.
We may also use your personal data in the following situations, which are likely to be far less common:

where we need to protect your interests (or someone else’s interests);
where it is needed in the public interest or for official purposes.
DISCLOSURE:
We may share personal data with third parties as is necessary in the sale of books and other items, including to third party providers who deliver services to support the operation of our company.

In respect of all disclosures of personal data, we will only share the personal information which is necessary for the particular purpose for which it is provided, or where we have another legitimate interest in doing so, and we will ensure that the personal data is appropriately protected.

RETENTION PERIOD:
We will keep personal data only for as long as is necessary to fulfil the purposes for which we collected it, including for the purposes of satisfying any legal, accounting or reporting requirements. Normally, our retention period for personal data collected for this purpose is a minimum of 6 years after the end of the period that we are selling books and other items.

Our people
COLLECTION:
We will collect names, addresses, contact details, education and employment history, identity and other background checks (which may include appropriate criminal and financial checks and confirmation of the right to work in the UK), marital status and information on next of kin and dependents, financial information (such as bank details and NI numbers), date of birth, gender, a copy of your passport and driving licence, performance information and compensation history, recruitment information (including references), salary, benefits, pension and annual leave information, disciplinary and grievance information, photographs, information about your use of our information and communications systems and CCTV footage or other information obtained through electronic means.

We may collect and use special categories of personal data as required in the carrying out of obligations and exercising specific rights of us or the data subject in the field of employment. This may include information relating to matters such as health, racial origin, religious belief and offences or alleged offences.

Personal data may be collected from you during the selection process (for example via your application form and CV) and during your employment (including holiday forms, expense claims, performance reviews, any disciplinary or grievance processes), or from third parties, including referees, health service providers, background check providers.

USE:
Personal data of our people will be used for HR administration and management, both in respect of the selection of people to work for us (including suitability, eligibility and/or fitness to work), and those who do work for us, to include learning and development, disciplinary and security (of people, offices and data) requirements, providing and liaising with benefits providers, business management and planning (including accounting and auditing), paying you and dealing with tax and NI deductions, assessing and deciding on salary reviews and compensation, conducting performance reviews and managing performance, dealing with legal disputes involving you or others, preventing fraud, monitoring your use of our information and communications systems, ensuring compliance with our policies, and equal opportunities monitoring.

We will only use your personal data when the law allows us to. Most commonly, we will use your personal data in the following circumstances:

In performance of a contract with you; and/or
compliance with a legal obligation; and/or
vital interests of the data subject; and/or
where it is necessary for our legitimate interests (or those of a third party) and your interests and fundamental rights do not override those interests.
We may also use your personal data in the following situations, which are likely to be less common:

where we need to protect your interests (or someone else’s interests);
where it is needed in the public interest or for official purposes.
In respect of all disclosures of personal data, we will only share the personal information which is necessary for the particular purpose for which it is provided, or where we have another legitimate interest in doing so, and we will ensure that the personal data is appropriately protected.

In respect of special categories of personal data, we may process this in the following circumstances:

in limited circumstances with your explicit written consent; and/or
where we need to carry out our legal obligations and in line with our policies; and/or
where it is needed in the public interest (such as for equal opportunities monitoring or in relation to our occupational pension scheme), and in line with our policies; and/or
where it is needed to assess your working capacity on health grounds, subject to appropriate confidentiality safeguards.
Less commonly, we may process this type of information where it is needed in relation to legal claims or where it is needed to protect your (or someone else’s) interests and you are not capable of giving your consent, or where you have already made the information public. We may also process such information about our people (or former people) in the course of our legitimate business activities with the appropriate safeguards.

The special categories of personal data may be used in the following ways:

in relation to leaves of absence, to comply with employment and other laws;
in relation to your physical or mental health, or disability status, to ensure your health and safety in the workplace and to assess your fitness to work, to monitor, manage and administer benefits and absences;
in relation to your race, national or ethnic origin, religious, philosophical or moral beliefs, or your sexual life or sexual orientation, to ensure meaningful equal opportunity monitoring and reporting.
DISCLOSURE:
Personal data may be transferred to service providers who support the operation of our business (such as payroll service providers), to other third parties reasonably necessary in the conduct of our business (including insurers, professional advisors, regulators). These third parties may be acting as processor, or controller of personal data in their own right.

RETENTION PERIOD:
We will keep personal data only for as long as is necessary to fulfil the purposes for which we collected it, including for the purposes of satisfying any legal, accounting or reporting requirements. We will normally keep personal data of applicants who we do not employ for six months after we receive it.

We will keep personal data of employees throughout your employment and normally for a minimum of six years after your employment ends.

Changes to your personal data
It is very important that the personal information that we hold about you is accurate and current. Please tell us if your personal information changes during your relationship with us.

Data Security
We have put in place measures to prevent your personal data from being accidentally lost, used or accessed in an unauthorised way, altered or disclosed. In addition, we limit access to your personal data to those of our people and other third parties who have a business need to know. They will only process your personal data on our instructions and where they have agreed to treat the information confidentially and to keep it secure. We have put in place procedures to deal with any suspected data security breach and will notify you and the ICO of a suspected breach where we are legally required to do so.

Where we store your personal data
We principally store data, both electronically and on file, at our office.

Personal data may be transferred outside of the EEA by processors acting on our behalf. For transfers to countries not considered adequate by the EC, we will ensure that personal data is adequately protected, as required by the GDPR. This would include by use of the Standard Contractual Clauses adopted by the EC to protect personal data.

Your rights
Under certain circumstances, you have the right by law to request:

access to your personal data. This enables you to ask to receive a copy of the personal data that we hold about you and to check that we are lawfully processing it.
correction of the personal data that we hold about you.
erasure of your personal data.
object to processing of your personal data where we are relying on our legitimate interest and there is something about your particular situation which makes you want to object to processing on this ground. You also have the right to object where we are processing your personal information for direct marketing purposes.
restriction of processing of your personal data.
transfer of your personal data to another party.
Links from our website
Our website may, from time to time, contain links to and from the websites of third parties that we permit to make such links. If you follow a link to any of these websites, please note that these websites have their own privacy policies and that we do not accept any responsibility or liability for these policies. We recommend that you check these policies before you submit any personal data to these websites.

CHANGES TO THIS PRIVACY POLICY
Any changes we may make to our privacy policy in the future will be posted on our website, so please ensure that you are viewing the correct version.

Please contact us if you have any questions, comments or requests regarding this Privacy Policy.

Last amended May 2021.

Cooking Simple

Descripción del artículo del vendedor

Detalles bibliográficos

Sinopsis

Acerca de

Fragmento. © Reproducción autorizada. Todos los derechos reservados.