Cookery Books

Book SynopsisMary Berry is one of Britain's most respected and well-loved gurus of the kitchen. The undisputed Queen of the Aga has been the focus of many television shows and regularly contributes her expertise on "Woman's Hour." The recent hit BBC show "The Great British Bake Off" has once again put Mary back into the limelight and has reignited a passion for baking across the nation.

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Book SynopsisDiscover the tantalizing flavours of vegan Indian cuisine with award-winning chef Niaz Caan's debut cookbook, "Vegan - An Indian Cookbook". This cookbook features over 40 delectable vegan dishes, ranging from traditional family recipes such as Bindi Dall Gatta, Cumin Potatoes, and Vegetable Jalfrezi, to modern takes on classic meat dishes like Tofu Tikka Masala and No Butter, No Chicken Curry. Niaz's cookbook is a must-have for any home cook looking to spice up their meals. Niaz's expertise and passion for vegan cooking shines through in every recipe, providing a nutritious and flavourful alternative to traditional Indian cooking. Perfecting spice mixes, cooking techniques, and finding plant-based alternatives to Ghee, Niaz has created a cookbook that not only showcases the deliciousness of vegan Indian cuisine but also proves that home-cooked vegan food can be both delicious and healthy. Order "Vegan - An Indian Cookbook" today and take your taste buds on a flavourful journey! "Niaz Caan has taken years of professional cooking experience, made it vegan and made it easy for us readers to follow. I adore what he has done for vegan cooking and after cooking these tantalising recipes, I wholeheartedly recommend this cookbook. Superb!" - Tommy Miah (MBE), British-Bangla Chef "Authentic, creative and most importantly, vegan, the book is inspiring to read just as much as it is to cook with. The recipes are amazing, his innovation in cooking can be clearly seen and it's no wonder his restaurant is such a big success. Niaz's recipes in this cookbook are a must for any cooking bookshelf. Watch this space!" - Sobur Khan (MBE), President - BBCA Association

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Book SynopsisThis BBQ book designed exclusively for dads offers the hottest recipes for any time the weather calls for a fire-fuelled feastThe BBQ is the domain of dads. This is a universal fact. Whether you are hosting a large gathering or you want to whip up something quick and easy for one, this book covers all BBQ bases, including: - Meat, fish and veggie grills - raise your culinary game with BBQ pulled pork and creamy slaw burgers, grilled squid with a Thai dipping sauce, and mixed vegetable and seitan skewers, to name just a few!- Sauces, marinades and rubs - heighten the flavours of your food with BBQ and whisky glaze, homemade mayonnaise, Cajun rub, and much, much more! - Side dishes - serve up some old favourites and new delights, such as chargrilled aubergine and quinoa salad, cheesy Portobello mushrooms and classic egg mayonnaise. - Sweet treats - top off the feast with some delicious desserts, including s''mores and grilled fruit kebabs. It''s time to don your apron, fuel the flames and get grilling!

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Book SynopsisProusts famous madeleine captures the power of food to evoke some of our deepest memories. Why does food hold such power? What does the growing commodification and globalization of food mean for our capacity to store the past in our meals in the smell of olive oil or the taste of a fresh-cut fig? This book offers a theoretical account of the interrelationship of culture, food and memory. Sutton challenges and expands anthropology's current focus on issues of embodiment, memory and material culture, especially in relation to transnational migration and the flow of culture across borders and boundaries. The Greek island of Kalymnos in the eastern Aegean, where Islanders claim to remember meals long past -- both humble and spectacular provides the main setting for these issues, as well as comparative materials drawn from England and the United States. Despite the growing interest in anthropological accounts of food and in the cultural construction of memory, the intersection of food with memory has not been accorded sustained examination. Cultural practices of feasting and fasting, global flows of food as both gifts and commodities, the rise of processed food and the relationship of orally transmitted recipes to the vast market in speciality cookbooks tie traditional anthropological mainstays such as ritual, exchange and death to more current concerns with structure and history, cognition and the anthropology of the senses. Arguing for the crucial role of a simultaneous consideration of food and memory, this book significantly advances our understanding of cultural processes and reformulates current theoretical preoccupations.Trade Review'A charming book about food's role in the construction of memory. It must be important to say something that everybody knows, but is ignored by the specialists. It will stop nutritionists, psychologists and philosophers of mind from systematically ignoring that eating is primarily social, and memory is embedded in taste and smell.' Mary Douglas 'An excellent contribution to the anthropology of the politics of the senses and emotion.' South European Society and Politics 'The recipe [Sutton] has chosen to present, the Kalymnian Filla, is indeed one of the best strategies of remembering Greece and of planning in the present to re-taste it in the future.' South European Society and Politics 'Sutton is a keenly sensitive observer of the everyday routines and subtle variations of life and brings a greatly appreciated seriousness to his study of the performances of everyday life.' Gastronomica 'Sutton has put the topic of food and memory firmly onto the map of anthropological inquiry and theory... Not only to new vistas of investigation and methodology open up, but there is the particularly pleasing side-effect that reading this stimulating book makes one aware of personal, seemingly long-forgotten food memories' Journal of the Royal Anthropological Institute 5:1

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Book SynopsisA bite-sized guide to 25 of the best culinary towns and cities in the UK for foodies. Looking for the best curry spot in Manchester, where you can sample a classic afternoon tea in London or fancy tucking into the best gastro-pub grub in Edinburgh? Need a place for cocktails in Belfast, or want to get off the tourist trail and find the best fish and chips in Cornwall? After years in the culinary wilderness, over the last decade England, Scotland, Northern Ireland and Wales have planted themselves firmly on the map as must-visit destinations for any self-respecting foodie. The UK food scene is positively brimming with ideas and enthusiasm, where chefs and artisan producers celebrate the best, freshest local ingredients and use them in dishes inspired by cuisines from around the world. Foodie Breaks: England, Scotland, Northern Ireland, and Wales will provide you with a snapshot of 25 culinary hotspots, each with 10 recommendations any self-respecting foodie simply must try. It’s the perfect travel companion for a long weekend, with all the hard work and research done for you. Simply pick a place to eat and tuck in.Trade Review"Discover a fresh side to Britain and its food with a new fact-filled guide to the country's eateries." - British Travel Journal

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Book SynopsisThis book collects together Cornishrecipes, many of them now forgotten,from the 18th, 19th, and early 20thcenturies.The recipes were brought together bythe Cornwall Federation of Women''sInstitutes, and were first published in1929.The recipes range from the comfortingto the bizarre to the dangerous to thedownright illegal, but together theyform a fascinating record of Cornishdomestic life over two centuries.

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Book SynopsisVade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means "go with me". Here, Dr. Montgomery invites you to go with him as he explores the literature of food and develops a theology of gastronomy. Along with being a theologian and philosopher, an attorney, a barrister, a French advocate, a teacher, a husband and many other things, Dr. Montgomery is a lover of fine dining and formally embraces its craft with care. In the age of the microwave, where food is either fast or frozen and almost always pre-prepared, he wants to introduce us to the glories of fine dining, where we can take joy in all our Father has provided to us beyond the simple requirements of sustenance. With Dr. Montgomery as your guide, you will meet great chefs, and travel across time and space with food as the focus, enjoying the views, flavors and smells (and recipes!) Everything Dr. Montgomery explores takes place in light of faith in a God who is now one of us, who made all the senses, loves variety, knows hospitality, and will culminate all of history in the best of wedding feasts to which every good meal points and of which every great meal participates.

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Book Synopsis

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Book Synopsis

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Book SynopsisSouthern and Mountain recipes hold an original flavor all their own. Often thought of as guilty pleasures, these foods are very down to earth and original. In this book, you will find the best of these recipes. From traditional post roast, to buttermilk biscuit, the recipes are all here. There is even a recipe for moonshine.These are the wonderful foods you would have gotten when going to Grandma''s house. This book will allow you to recreate those memories of the old days, with great food and family. I have endeavored to combine the practical with the unusual, in order to provide an outstanding book of favorite foods that will be treasured and enjoyed by all. The book is all about family, friends and food.Among the recipes included are: Moonshine, Pot Roast, Meatloaf, Country Biscuits, Doughnuts, Parker House Rolls, Sausage Rolls, Chicken Wings, Funnel Cake, Peach Pie, Hershey Bar Pie, Potato Soup,Cabbage Rolls, Peanut Butter Balls, Heavenly Hash, Bourbon Balls, Rum Balls, 7-Up Cake, Dump Cake, Strawberry Soda pop Cake, Oatmeal Cookies, Chicken & Dumplings, Baked Beans, Potato Pinwheel Candy, Chow Chow, Pickled Eggs, Fruit Cobbler, Pound Cake, Chocolate Velvet Cake, Old Fashioned Stack Cake, Meat Balls, Macaroni Salad, Rice Pudding, Zucchini Bread, Peanut Butter Fudge, Fruit Cocktail Cake, Dirt Cake, No Bake Cookies, Grandma''s Sugar Cookies, Pumpkin Bread, Pumpkin Cheesecake, Chocolate Vanilla Swirl Cheesecake, Pumpkin Pie, Oatmeal Carmelites, Deviled Eggs, Hog Jowls & Turnip Greens, Chocolate Pie, Coconut Custard Pie, Crab Dip, Hot Pepper Cheese Balls, Egg Nogg, Wassail, Thanksgiving Yams & Topping, Pecan Pie, Five Bean Salad, Homemade Pizza, Hash Browns, Corn Bread, Peanut Butter Cake, Crunchy Ice Cream Squares, Chicken Tempura, Lasagna, Red Velvet Cake, Potato Salad, Cole Slaw, Peanut Brittle, And Many, Many More...

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