Cookery Books
Almuzara Eso No Estaba En Mi Libro De Historia De La
Book Synopsis
£18.81
Cinco Tintas Fermentación Casera Homemade Fermentation
£40.27
Cinco Tintas Conservar
£32.78
Penguin Random House Grupo Editorial La dieta de la longevidad: Comer bien para vivir
Book Synopsis
£13.26
Montagud Editores Echaurren
Book Synopsis
£276.28
Obelisco Fisiologia del Gusto
Book Synopsis
£12.45
Ediciones Trea, S.L. Rojo y verde. Alimentación y cocinas en Marruecos
Book Synopsis
£24.32
Obelisco Recetas Sabrosas Para Bebes y Ninos
Book Synopsis
£17.80
Penguin Random House Grupo Editorial La enciclopedia de los sabores / The Flavor
Book Synopsis
£20.55
Taylor & Francis Food and Religious Identities in Spain 14001600
a huge range and FREE tracked UK delivery on ALL orders.
£39.99
Taylor & Francis Ltd Sociology on the Menu An Invitation to the Study of Food and Society
a huge range and FREE tracked UK delivery on ALL orders.
£128.25
Taylor & Francis Ltd Sociology on the Menu An Invitation to the Study of Food and Society
a huge range and FREE tracked UK delivery on ALL orders.
£45.59
Taylor & Francis Food for Thought
a huge range and FREE tracked UK delivery on ALL orders.
£128.25
Taylor & Francis Ltd Food for Thought
a huge range and FREE tracked UK delivery on ALL orders.
£47.49
Taylor & Francis Ltd Food Health and Identity Chapter by James
a huge range and FREE tracked UK delivery on ALL orders.
£44.64
Taylor & Francis Food and Cultural Studies
a huge range and FREE tracked UK delivery on ALL orders.
£128.25
Taylor & Francis Ltd Food and Cultural Studies
a huge range and FREE tracked UK delivery on ALL orders.
£45.59
Taylor & Francis Tourism and Gastronomy
a huge range and FREE tracked UK delivery on ALL orders.
£128.25
Taylor & Francis Ltd Food in the Social Order
a huge range and FREE tracked UK delivery on ALL orders.
£266.00
Taylor & Francis Food in the Social Order
a huge range and FREE tracked UK delivery on ALL orders.
£43.99
Taylor & Francis Tourism and Gastronomy
a huge range and FREE tracked UK delivery on ALL orders.
£43.99
Taylor & Francis Aesthetic Pleasure in TwentiethCentury Womens Food Writing
a huge range and FREE tracked UK delivery on ALL orders.
£45.59
Taylor & Francis Aesthetic Pleasure in TwentiethCentury Womens Food Writing
a huge range and FREE tracked UK delivery on ALL orders.
£137.75
Taylor & Francis Ltd Food Nations
a huge range and FREE tracked UK delivery on ALL orders.
£128.25
Taylor & Francis Ltd Around the Tuscan Table
a huge range and FREE tracked UK delivery on ALL orders.
£142.50
Taylor & Francis Ltd Around the Tuscan Table
a huge range and FREE tracked UK delivery on ALL orders.
£52.99
Taylor & Francis Ltd Food Photography
Book SynopsisAs a commercial food photographer, Joe Glyda has shot everything from appetizers to entrées to desserts. In Food Photography, Glyda brings his experience as a teacher and professional photographer to the page, instructing photographers how to light food, use unique camera angles, and work with styles and trends to create timeless and mouth-watering images. Including setup diagrams, toolkits, and instruction for editorial imagery, recipe and cookbook images, as well as images for packaging, this book is an essential resource for taking photographs that creatively meet your client's needs. Also included is invaluable advice on building your team and working with art directors and clients, making Food Photography a one-of-a-kind book that is essential for students of commercial photography, food bloggers, and professional photographers alike. Trade Review"Joe is a gifted photographer, a world-class communicator, and I’ve yet to meet anyone better at teaching food photography than Joe, and this book raises the bar for any book like it. There are insights, tricks, and techniques that you only learn from a lifetime behind the lens, and Joe shares them so openly with us. Every page brings another insight, another tip, and another reason to smile. Food photography is an art. A craft. And having the opportunity to learn it from one of the very best is truly a treat, and what Joe has done with this book is remarkable. You’ll be able to take his techniques and start taking the types of food photography shots you’ve always dreamed of. If I had to come up with one word to describe this book, no doubt it would be ‘delicious!’ Highly recommended for anyone who wants to take their food photography to the next level."—Scott Kelby, Editor & Publisher, Photoshop User Magazine; Director of Education, KelbyOne, Inc."This book is an excellent resource, particularly for those interested in pursuing a career as a commercial food photographer in the advertising industry. The author has a wealth of knowledge and experience which present as a smorgasbord of tips, tricks and techniques to help you to make the most of your images. He also shares detailed insights into food photography teams, individual roles and how a commercial shoot takes shape."—Fran Flynn, Food Photographer, Designer, Author & Educator"The perfect food photography instructional book from a professional in the field. The exceptional visuals of food and tools used within the profession will improve the quality of food imagery for photographers and bloggers instantly." —Amy Brooks Horn, Senior Lecturer of Photography, Northern Arizona University "Joe is a gifted photographer, a world-class communicator, and I’ve yet to meet anyone better at teaching food photography than Joe, and this book raises the bar for any book like it. There are insights, tricks, and techniques that you only learn from a lifetime behind the lens, and Joe shares them so openly with us. Every page brings another insight, another tip, and another reason to smile. Food photography is an art. A craft. And having the opportunity to learn it from one of the very best is truly a treat, and what Joe has done with this book is remarkable. You’ll be able to take his techniques and start taking the types of food photography shots you’ve always dreamed of. If I had to come up with one word to describe this book, no doubt it would be ‘delicious!’ Highly recommended for anyone who wants to take their food photography to the next level."—Scott Kelby, Editor & Publisher, Photoshop User Magazine; Director of Education, KelbyOne, Inc."This book is an excellent resource, particularly for those interested in pursuing a career as a commercial food photographer in the advertising industry. The author has a wealth of knowledge and experience which present as a smorgasbord of tips, tricks and techniques to help you to make the most of your images. He also shares detailed insights into food photography teams, individual roles and how a commercial shoot takes shape."—Fran Flynn, Food Photographer, Designer, Author & Educator"The perfect food photography instructional book from a professional in the field. The exceptional visuals of food and tools used within the profession will improve the quality of food imagery for photographers and bloggers instantly." —Amy Brooks Horn, Senior Lecturer of Photography, Northern Arizona University Table of ContentsPreface; 1). Introduction to Food Photography; 2). Getting Started; 3). The Players; 4). Lighting; 5). The Setup; 6). Tools of the Trade; 7). Post Production; 8). In Conclusion; Index
£39.99
Cambridge University Press Food and Society in Classical Antiquity
a huge range and FREE tracked UK delivery on ALL orders.
£67.50
Cambridge University Press Food Society Classical Antiquity Key Themes in Ancient History
a huge range and FREE tracked UK delivery on ALL orders.
£29.44
Cambridge University Press A Revolution in Taste
Book SynopsisSusan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.Trade Review'Pinkard performs careful analytical work with culinary texts familiar to many food historians …' The Journal of Interdisciplinary History'The 'revolution' narrated by Susan Pinkard is that which launched a new way of thinking about, and in part doing, cookery between the seventeenth and eighteenth centuries … [a] fine book …'Table of ContentsPart I. Before the Culinary Revolution: 1. The ancient roots of medieval cooking; 2. Opulence and misery in the Renaissance; Part II. Towards a New Culinary Aesthetic: 3. Foundations of change, 1600–1650; 4. The French kitchen in the 1650s; 5. Refined consumption, 1660–1735; Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735–1789: 6. Simplicity and authenticity; 7. The revolution in wine.
£80.09
Cambridge University Press The Cambridge Companion to Literature and Food
Book SynopsisThis Companion provides an engaging and expansive overview of gustation, gastronomy, agriculture and alimentary activism in literature from the medieval period to the present day, as well as an illuminating introduction to cookbooks as literature. Bringing together sixteen original essays by leading scholars, the collection rethinks literary food from a variety of critical angles, including gender and sexuality, critical race studies, postcolonial studies, eco-criticism and children''s literature. Topics covered include mealtime decorum in Chaucer, Milton''s culinary metaphors, early American taste, Romantic gastronomy, Victorian eating, African-American women''s culinary writing, modernist food experiments, Julia Child and cold war cooking, industrialized food in children''s literature, agricultural horror and farmworker activism, queer cookbooks, hunger as protest and postcolonial legacy, and ''dude food'' in contemporary food blogs. Featuring a chronology of key publication and histTrade Review'The book is clearly written and full of engaging facts and literary connections.' M. K. Bloodsworth-Lugo, ChoiceTable of ContentsIntroduction: the literature of food J. Michelle Coghlan; 1. Medieval feasts Aaron K. Hostetter; 2. The art of early modern cookery Joe Moshenska; 3. The Romantic revolution in taste Denise Gigante; 4. The matter of early American taste Lauren Klein; 5. The culinary landscape of Victorian literature Kate Thomas; 6. Modernism and gastronomy Allison Carruth; 7. Cold War cooking J. Michelle Coghlan; 8. Farm horror in the twentieth century Michael Newbury; 9. Queering the cookbook Katharina Vester; 10. Guilty pleasures in children's literature Catherine Keyser; 11. Postcolonial tastes Parama Roy; 12. Black power in the kitchen Erica Fretwell; 13. Farmworker activism Sarah D. Wald; 14. Digesting Asian America Anne Anlin Cheng; 15. Postcolonial foodways in contemporary African literature Jonathan Bishop Highfield; 16. Blogging food, performing gender Emily Contois.
£22.79
HarperCollins Publishers Free Spirited
Book Synopsis
£15.62
HarperCollins Publishers Inc Aromas of Aleppo
Book SynopsisRelates the history and culture of the Aleppian Jewish community through its cuisine, offering more than 180 ethnic recipes with photos and describing the various customs that the Aleppian Jewish community observes during holidays and lifecycle events.Trade Review"The intriguing recipes inspired me to head for my kitchen, but the story kept me in my chair, riveted." -- New York Times "Poopa Dweck has put together such a wonderful collection of delicious recipes." -- Claudia Roden, author of The New Book of Middle Eastern Food and The Book of Jewish Food "Aromas of Aleppo is as enticing to read through as to cook from." -- San Francisco Chronicle "[Poopa Dweck] has made it her task to preserve their venerable cuisine in its fullness." -- Los Angeles Times "The large-format book could be relegated to the coffee table but won't be." -- Chicago Tribune "Tinged with the bittersweet memories of a community that lovingly upholds table traditions of the city that evicted all its members." -- New York Sun WINNER OF THE JEWISH NATIONAL BOOK AWARD -- No Source
£42.42
HarperCollins Publishers Inc Simple Italian Snacks More Recipes from Americas
Book Synopsis
£20.36
HarperCollins Publishers Inc Diners Driveins and Dives
Book SynopsisFrom digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's Rubbed and Almost Fried Turkey Sandwich from Panini Pete's in Fairhope, Alabama, this work showcases the personalities, stories, and food offered by these American treasures.Trade ReviewA NEW YORK TIMES BESTSELLER -- No Source "Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles. " -- Publishers Weekly
£14.99
HarperCollins Publishers Inc More Diners Driveins and Dives
Book SynopsisTaking you to the best local restaurants across America, this title showcases the different personalities, the various stories, and the good food provided by these American treasures. It includes delicious recipes, photos, and memorabilia. It is suitable for the lovers of the American food scene.Trade Review#1 New York Times Bestseller -- New York Times #7 Washington Post Bestseller -- Washington Post
£14.99
HarperCollins Publishers Inc The New Brooklyn Cookbook
Book SynopsisFeaturing recipes, photographs, and scenes from some of the most vibrant restaurants in America, this cookbook celebrates the wave of culinary energy that has transformed this thriving borough and infused its kitchens and dining rooms with passion, vigor, and big flavors.Trade ReviewNo bagels or cheesecake here; the book examines a decade of top dining destinations, from the pioneers at Al Di La, Saul and Rose Water through Franny's, iCi and Palo Santo... The ravishing photos...and in-depth profiles and recipes...make the book equal parts cookbook, art book and yearbook. -- Edible Brooklyn Now anyone can make Brooklyn food...in the comfort of his own kitchen. There are recipes...from 31 Brooklyn restaurants that are worth a subway trek. And each...is an ethereal and unassailable argument for the rise of Brooklyn cuisine. And the Vaughans' cookbook. -- Esquire.com [A] history of the contemporary food scene with 70 restaurant recipes...rang[ing] from straightforward and simple...to some cheffy, complex and tempting ones. A restaurant map, interviews with food artisans...and a comprehensive index of resources like markets and food trucks round out this intelligent and attractive volume. -- New York Times [A] spot-on survey of all of the restaurants and artisans that have made Brooklyn into the into the forward-thinking dining destination that it is today. -- SeriousEats.com 2010 Best New Fall Cookbook -- Daily Candy One of the Best NYC Cookbooks of 2010 -- New York magazine A SeriousEats.com best cookbook of 2010 -- SeriousEats.com
£25.00
HarperCollins Publishers Inc Cookwise
Book SynopsisOffering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.
£24.29
HarperCollins Publishers Inc SurpriseInside Cakes Amazing Cakes for Every
Book Synopsis
£20.00
HarperCollins Publishers Inc Finding the Flavors We Lost
Book SynopsisThe multiple-James Beard Award—winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness. We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat. Kuh begins by narrating the entertaining stories of countercultural “radicals” who taught themselves the forgotten crafts of b
£21.59
HarperCollins Publishers Inc The Southerners Cookbook
Book Synopsis
£36.00
HarperCollins Publishers Inc My Drunk Kitchen A Guide to Eating Drinking and
Book Synopsis
£20.69
HarperCollins Publishers Inc Oh Joy
Book Synopsis
£24.75
HarperCollins Publishers Inc Hunger
Book Synopsis
£20.79
HarperCollins Publishers Inc Roccos Healthy Delicious More than 200 Mostly
Book Synopsis
£24.05
HarperCollins Publishers Inc Almonds Anchovies and Pancetta
Book SynopsisTrade Review“A pretty little illustrated book of dishes that are ‘vegetable-focused,’ inspiring and spiked with intensely flavored ingredients…If you have an appetite for dad jokes and cannabis references along with egg-herb-anchovy toasts and eggplant al mattone…this is the fall cookbook for you.” — New York Times “What makes this book special—…Combine the rambling prose with Peternell’s practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson—and a long chat—with the chef himself.” — Bon Appetit (November Cookbook Club Pick) “Reading chef Cal Peternell’s cookbooks is like having a conversation with the Chez Panisse alum and Cooking By Ear podcaster. He’s a wickedly funny, Mediterranean food expert and father of two who tells great stories.” — The Mercury News (6 Sensational New Cookbooks for Fall) “Cal Peternell’s cooking is very traditional, drawing on how people have eaten for generations, using vegetables as the center of the plate… The revered chef’s method is all about emphasizing the flavor of food, but it’s so much more.” — Brooklyn Digest Fall 2018 Cookbook Preview: All the new cookbooks we’re excited to buy, read, and cook from this season. — Epicurious “An extremely good read, with recipes that have a charmingly loose-limbed sophistication. . . . Peternell explodes the formulaic recipe format, speaking directly and affectionately to his readers to help them use every sense—and every last anchovy—to become better, more instinctive cooks.” — New York Times Book Review “Almonds, Anchovies, and Pancetta focuses on three ingredients, yet they impart so much flavor that they satisfy the soul.” — Atlanta Journal-Constitution
£19.00
HarperCollins Publishers Inc The Happy Cookbook A Celebration of the Food That
Book Synopsis
£25.49
HarperCollins Publishers Inc The Dude Diet Dinnertime
Book Synopsis
£26.99
