Cookery Books
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
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£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
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£36.00
HarperCollins Publishers Inc My Drunk Kitchen A Guide to Eating Drinking and
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£20.69
HarperCollins Publishers Inc Oh Joy
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£24.75
HarperCollins Publishers Inc Hunger
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£20.79
HarperCollins Publishers Inc Roccos Healthy Delicious More than 200 Mostly
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£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
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£25.49
HarperCollins Publishers Inc The Dude Diet Dinnertime
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£26.99
HarperCollins Publishers Inc Girl on the Block A True Story of Coming of Age
Book SynopsisGabrielle Hamilton meets April Bloomfield in a raw and rollicking memoir that pulls back the curtain on life as a female butcher.When 16-year-old Jessica Wragg applied for a job at the local farm shop in her hometown of Chesterfield, England, she never expected to land a position behind the all-male butchery counter.Trade Review“This debut memoir offers a solid behind-the-scenes look at the meat industry […] Foodies will appreciate Wragg’s honest take on the evolving world of butchery.” — Publishers Weekly
£19.00
HarperCollins Publishers Inc Bourdain
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£23.99
HarperCollins Publishers Inc Pieometry
Book SynopsisTrade ReviewKo earned Instagram fame for her gorgeously crafted pies, and in this pun-heavy guide . . . she generously shares her tricks. The instructions . . . are precise and accompanied by helpful photos. This is a no-brainer for Ko’s many fans who are eager to learn the secrets behind her show-stopping work, or any baker looking to add some confectionery flash to their repertoire. — Publishers Weekly Ko puts art back in tart. . . . Her ability to mix and match flavors puts her into the same category as molecular chefs/wizards. Home pastry chefs will find much inspiration here, and even if her visual artistry intimidates, Ko’s flavor combinations can still unleash a creative spirit in the kitchen. — Booklist (starred review) Ko . . . has brought her creative and unique recipes and ideas into this debut, which offers stunning photographs, along with tips on how to transform tarts and pies into works of art. . . . A funny, well-written collection of recipes suited for bakers of all levels. — Library Journal (starred review)
£23.75
HarperCollins Publishers Inc Wine Girl
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£23.19
HarperCollins Publishers Inc wanderlust
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£23.75
HarperCollins Publishers Inc Burnt Toast and Other Disasters A Book of Heroic
Book SynopsisA gifty, funny, and practical guide to transforming the most lackluster of ingredients into a delicious meal, making bad food good and making good food even better, from the author of the New York Times bestselling and IACP Award–winning Twelve Recipes.Trade Review“An invaluable little cookbook you will turn to again and again. . . . His recipe for peppers sautéed until “melty” with mustard and cumin seeds, then doused with cream and finished with a splash of vinegar, sounds like nothing special, but I’ve never tasted anything like it.” — New York Times “There’s enough to worry about these days. Cooking, Peternell assures through each carefully written but not-too-serious recipe, shouldn’t be one of those things. So burn your vegetables, overcook the rice, and eat a tin of fish for dinner. It will be fine. Actually, it will probably be great.” — Eater “[Peternell’s] personal anecdotes and casual preparation instructions . . . give home cooks permission to tap into their own culinary ingenuity, especially when the situations seem far from perfect. . . . Peternell reminds us that with enough confidence and finesse, these scrappy Quickfire Challenge-like moments in the kitchen can actually be the ones that bring out our most creative inner chefs.” — Fine Cooking “Peternell applies his Chez Panisse pedigree . . . to easily prove that 'the humblest can be delicious, the good made great.' . . . Peternell’s dry sense of humor is the main ingredient. . . . To err is human but to repair divine in this handy and hilarious manual.” — Publishers Weekly “Along with great recipes…Peternell shows readers that burnt food is nothing to fear and is just another step—perhaps even a new beginning—in the culinary journey.” — Booklist “A clever and useful guide to making messed-up food taste delicious. . . . [a] funny and highly giftable lemonade-out-of-lemons collection.” — Daily Democrat “[Peternell’s] recipes focus on turning whatever you have on hand, including, yes, burned toast, into surprisingly tasty food. Those scorched slices turn into cheesy onion bread pudding, and the listless produce wilting in your vegetable drawer becomes “broco” tacos! This witty manual really does help turn bad food good.” — Napa Valley Register “The best beginner’s cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook… [Peternell] can nudge anyone, from novice to expert, to want to be a better cook… His wit and intelligence are apparent throughout.” — New York Times Book Review on Twelve Recipes “Full of useful building blocks (like an entire chapter on sauces) that can fit in any modern cook's repertoire…The balance of foundational French technique with American practicality make A Recipe for Cooking a simple yet modern classic.” — Saveur (Best New Cookbooks of Winter 2016) on A Recipe for Cooking “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) on Almonds, Anchovies, and Pancetta
£19.00
HarperCollins Publishers Inc Food IQ
Book SynopsisWINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS)In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level?from two food world professionals (a chef and a writer).A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show).When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York''s Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends?they write a popular column together, and talk, text, and DM about food constantly. Now, inFood IQ, they''re sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone.Featuring 100 essential cooking questions and answers,Food IQincludes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including:Why does pasta always taste better in a restaurant?(The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)When is it okay to cook with frozen vegetables?(Deep breath. It''s very much OK, but only with certain types.)What is baker''s math, and why is it the secret to perfect pastry every time?(It uses the weight of flour as the constant and . . . we have a handy chart for you.)Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz.From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine,Food IQis a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don''t know what you don''t know.
£29.75
HarperCollins Publishers Inc Being Texan
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£23.99
HarperCollins Publishers Inc The Big Texas Cookbook
Book SynopsisTrade Review"You would think for a state as big and diverse as Texas that no single cookbook could truly capture all it has to offer, but you would be wrong. The Big Texas Cookbook is just what the name promises – a large book filled with recipes, stories and lush photos that depict the beauty of Texas food, chefs, and culinary traditions. Whether you live in the Lone Star State or you have a hankering for our food, this book is a must-have for your collection." — Tracy Vaught, restaurateur, and Hugo Ortega, executive chef, Hugo’s, Caracol, and Xochi, Houston "The Big Texas Cookbook celebrates the wonderfully diverse and culturally nuanced food of Texas with a mouth-watering collection of recipes from across the state." — Lisa and Tom Perini, owners, Perini Ranch Steakhouse, Buffalo Gap “What is Texan food? That was a complex question one hundred years ago and it’s even harder to answer today. But The Big Texas Cookbook nails it. Texas in every sense is broad, deep, roomy, and inclusive: from Hill Country barbecue and a bowl of Texas red to kolaches and Tex-namese crawfish boils, it's all here. Delicious recipes? Absolutely. A new definition of what it means to be Texan exemplified by the food itself? Hell yes!” — Andrew Zimmern, James Beard Award-winning TV personality, chef, and author "The editors of Texas Monthly deliver reader favorites from the magazine’s 50-year history, as well as stunning recipes that highlight the culinary influence of the immigrants who call the state home. . . .Those who crave bold flavors will relish this collection of Lone Star exceptionalism." — Publishers Weekly, starred review
£28.50
HarperCollins Publishers Inc The Comfortable Kitchen
Book SynopsisTrade Review“The Comfortable Kitchen is your new go-to for healthy eating inspiration, with meals full of warm flavors, simply delicious ingredient combinations, and wholesome treats.” — Melissa Urban, Whole30 cofounder and CEO “Alex’s passion for food shines through in everything she does, and this book is no exception! It’s packed to the brim with unfussy recipes to nourish your family, your friends, and most important, yourself.” — Gaby Dalkin, creator and author of What's Gaby Cooking “Alex has done it again—this book is loaded with mouthwatering recipes with a modern American twang. These approachable dishes are quick to whip up even on the busiest of days. This stunning cookbook is a kitchen staple that you’ll be reaching for again and again!” — Dzung Lewis, YouTuber and author of The Honeysuckle Cookbook “The Defined Dish blogger Snodgrass debuts with this collection of dozens of gluten-free, dairy-free, and grain-free recipes that are packed with flavor...Readers looking for healthy dishes that do not sacrifice flavor will find plenty to enjoy in this outing.” — Publishers Weekly on The Defined Dish “Alex and The Defined Dish are my go-to for delicious recipes that are as enjoyable to make as to eat! She approaches both food and life with a playful soulfulness that nourishes my family and my heart.” — Brené Brown, PhD, #1 New York Times best-selling author of Dare to Lead on The Defined Dish “I discovered Alex’s cooking when I was attempting to survive a Whole30 and was at a loss. Alex’s recipes are never intimidating and are always packed with flavor . . . they are guilt-free even when they taste like a guilty pleasure, and they got me excited to be a better cook.” — Erin Foster, comedian and amateur home cook, on The Defined Dish “Innovative, bright, simple, absolutely delicious, and totally doable, there’s not a cookbook I’m more excited about. I can’t wait to try every last dish, especially the Better Than Takeout section—her specialty is easy swaps that transform restaurant dishes into something Whole30 and healthy. Alex teaches us how to find balance and have fun doing it.” — Teri Turner, creator of nocrumbsleft, on The Defined Dish Snodgrass puts a modern spin on comfort food in this versatile collection of nourishing dishes that never fall short on flavor. . . . This is perfect for busy home cooks who want to expand their repertoire of healthy recipes. — Publishers Weekly
£23.75
HarperCollins Cook Eat Repeat Ingredients Recipes and Stories
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£30.39
HarperCollins Publishers Inc The Simply Happy Cookbook
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£23.75
HARPER ONE Pyets Plate
£29.20
HarperCollins Publishers Inc Annies The Cookbook
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£17.09
HarperCollins Celebrating Every Day
£28.00
Penguin Putnam Inc Jan Karons Mitford Cookbook and Kitchen Reader
Book SynopsisA collection of beautiful anedotes, delicious recipes, and memorable scenes from the Mitford books by #1 New York Times bestselling author Jan Karon.Millions of readers have discovered the delights of a trip to Mitford, and they''ve all found themselves hankering for mouthwatering dishes like Father Tim''s Rector''s Meatloaf and Esther Bolick''s outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more. Along with 150 fabulous recipes are Jan''s personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, Jan Karon''s Mitford Cookbook & Kitchen Reader is a veritable feast.“[Jan Karon''s] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The real world should be as good as Mitford.”—The
£32.00
Penguin Random House India Passionate About Baking
Book SynopsisDeeba Rajpal, a home baker turned popular blogger, shares her beloved chocolate dessert recipes in a book inspired by her blog, Passionate about Baking. The collection features a variety of easy-to-make treats like tarts, cakes, and cookies, along with tips for working with chocolate.
£17.99
Random House Australia SuperNatural 100 Easy PlantBased Recipes
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£22.22
Random House Australia Shannons Kitchen Healthy Food Youll Actually
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£21.16
Random House USA Inc Had A Glass 2016 Top 100 Wines Under 20 Had a
Book SynopsisThe Globe and Mail bestseller, and #1 bestselling wine guide in British Columbia celebrates its 10th anniversary! James Nevison's annual, unpretentious guide for everyday wine is back, with the top 100 wallet-friendly wines for 2016. In this expertly selected collection, you will find the very best value for your money across white, rosé, red, sparkling and much more. Get the scoop on $10 wines that taste like they're $20, and $20 bottles that will blow you away! Had a Glass 2016 points wine drinkers in the right direction, towards a good bottle that won't break the bank. With Had a Glass 2016 in hand, you can navigate the wine aisles with confidence, guaranteed to find great-tasting, and great-value wines.
£15.96
Penguin Putnam Inc The Redpath Canadina Bake Book
Book SynopsisFrom one of Canada's oldest and most recognized food brands, Redpath Sugar comes a baking bible filled with over 200 recipes perfect for every home baker and any occasion
£27.00
Random House USA Inc The Wickaninnish Cookbook Rustic Elegance on
Book Synopsis2019 FINALIST for the IACP Cookbook Award - Best Chefs & Restaurants2019 SHORTLISTED for the Taste Canada AwardsFrom the Wickaninnish Inn--the award-winning Relais & Châteaux property in Tofino, British Columbia--comes a rustically luxurious cookbook to celebrate their sensational west coast cuisinePerched between the majestic old-growth forests of Tofino and the vast expanse of the Pacific Ocean, the Wickaninnish Inn is a destination like no other. In this evocative cookbook, the Wick, as it is affectionately known, welcomes you into the warmth to share the celebrated cuisine of Inn's The Pointe Restaurant. Since the Wick first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. This cookbook highlights the innovative dishes (and the stories behind them) that have made The Pointe a destination dining experience like no other, and paints a vivid picture of spectacular natural surroundings, west
£34.00
Random House USA Inc Eating Local in the Fraser Valley A FoodLovers
Book SynopsisDiscover the culinary richness of British Columbia's Fraser Valley, guided by the farmers, producers, and chefs who live there. Featuring more than 70 locally-inspired recipes, this combination cookbook/guidebook is the perfect companion to one of Canada's most celebrated food and wine regions.Located just east of Vancouver and just north of the United States, the Fraser Valley is a food-lovers' paradise. The region wholeheartedly embraces eating local, celebrating the bounty grown in its own backyard, and supporting the people behind it.Author Angie Quaale is a Fraser Valley local and the owner of gourmet food store Well Seasoned, one of the region's best-known culinary havens. Open this book and take a road trip with her, from Langley to Abbotsford to Chilliwack, with stops at Surrey, Pitt Meadows, Maple Ridge, and Mission in between. Angie will guide you through the Fraser Valley sharing stories and anecdotes along the way, and help you really get to know the
£21.21
Penguin Putnam Inc For the Love of Cheese
Book SynopsisA cookbook and all-encompassing cheese guide featuring everyone's favourite ingredient.
£20.69
Random House USA Inc Duchess Bake Shop FrenchInspired Recipes from Our
Book SynopsisThe perfect balance of high-end French pastries and home baking. This elegant, must-have cookbook offers exceptional recipes with exquisite results--perfect for passionate home bakers.An updated version of the best-selling debut from Giselle Courteau, this beautiful cookbook is packed with stunning recipes with spectacular results. The ideas from this cookbook can be traced back to Giselle's experiences teaching English in Japan in 2007. It was in Tokyo that Giselle, a self-taught baker, first discovered French macarons and became determined to replicate the delicate confections at home. After experimenting with hundreds of different recipes, all in a tiny toaster oven, Giselle finally perfected a macaron recipe that inspired her to open a French Patisserie in Canada in 2009. That macaron recipe is featured in this cookbook and macarons have been (and continue to be) the bestselling item at Duchess Bake Shop since it first opened. Macarons as
£27.00
Random House Heart on a Plate
Book SynopsisEmma Marsden is a food writer and stylist who studied at Leiths School of Food & Wine. She was Cookery Editor at Good Housekeeping magazine and has written a number of books including Fortnum & Mason's Afternoon Tea and Honey & Preserves, WeightWatchers' The Smart Cook and Sainsbury's Kitchen Know-How. She contributes regularly to Harrods' magazine and has worked on a number of advertising and packaging campaigns for companies including Lakeland, British Eggs, Kikkoman, Linda McCartney and Tropicana.
£16.56
Firefly Books The Art and Science of Foodpairing
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£44.96
Random House USA Inc Quiches Kugels and Couscous My Search for Jewish
Book SynopsisWhat is Jewish cooking in France?That is the question that has haunted Joan Nathan over the years and driven her to unearth the secrets of this hidden cuisine. Now she gives us the fruits of her quest in this extraordinary book, a treasure trove of delectable kosher recipes and the often moving stories behind them, interlaced with the tumultuous two-thousand-year history of the Jewish presence in France.In her search, Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread around the observation of the Sabbath and the celebration of special holidays. All across France she finds that Jewish cooking is more alive than ever. Traditional dishes are honored, yet many have acquired a French finesse and reflect regional differences. The influx of Jewish immigrants from North Africa following Algerian independence has brought exciting new flavors and techniques that have infiltrat
£31.35
Random House USA Inc The Ski House Cookbook Warm Winter Dishes for
Book SynopsisWhat could be better than standing on top of a mountain, snow sparkling, the slopes calling? Not much, except perhaps skiing down to a warm, home-cooked meal that comes together effortlessly.The Ski House Cookbook makes it all possible with 125 recipes that will keep you on the slopes or winding down with friends afterward, not stuck at the stove. Here are easy and delicious meals designed with minimum prep times for often limited home-away-from-home kitchens, from quick-cooking roasts, sautés, and other fast meals to slow-cooker dishes and recipes that can be made in advance and frozen. And, to get you in the right frame of mind, each recipe is coded with a difficulty rating that corresponds to the familiar green dots, blue squares, and black diamonds of the slopes.Start the day with ’Twas the Night Before French Toast (assembled in advance and baked in the morning) to keep you going until lunchtime, when a Colorado Cubano (made in a flash from readily available deli
£23.40
Random House USA Inc P Allen Smiths Seasonal Recipes From The Garden A
Book SynopsisIn his cookbook debut, P. Allen Smith, America’s best-known gardener and garden designer, celebrates the bounty of each season with recipes of flavorful fruits, vegetables, and herbs at their garden-fresh best. P. Allen Smith’s Seasonal Recipes from the Garden features 120 recipes: 30 for each season. These are dishes that everyone loves to eat. Taking delicious advantage of ingredients as accessible as bell peppers and carrots and as beloved as fresh peaches and tomatoes, the recipes are Allen’s favorites, most from his own kitchen and some adapted from family and friends. They are perfect for those who garden as well as anyone who simply enjoys fresh food. They include:SPRING: Chilled Pea Soup with Bacon and Whipped Cream; Grilled Salmon Sandwich with Lemon-Dill Mayo; Salad of Asparagus, Edamame, Arugula, and Cheese; Radish Top Pasta; Speckled Strawberry Ice CreamSUMMER: Savory Grit Cakes with Oven-Smoked Tomatoes; Zucchini and Lemo
£26.12
Random House USA Inc Screen Doors and Sweet Tea Recipes and Tales from
Book SynopsisGifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite. Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient-cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples-sweet tea and pie, of course-to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters. As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variati
£28.50
Random House USA Inc Bobby Flays Mesa Grill Cookbook
Book SynopsisSmoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt- Queso Fundido with Roasted Poblano Vinaigrette- Sw
£28.50
Random House USA Inc The Blackberry Farm Cookbook Four Seasons of
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£45.00
Random House USA Inc Dearie The Remarkable Life of Julia Child
Book SynopsisNATIONAL BESTSELLER • Arollicking biography (People Magazine) and extraordinarily entertaining account of how Julia Child transformed herself into the cult figure who touched off a food revolution that has gripped the country for decades.Spanning Pasadena to Paris, acclaimed author Bob Spitz reveals the history behind the woman who taught America how to cook. A genuine rebel who took the pretensions that embellished French cuisine and fricasseed them to a fare-thee-well, paving the way for a new era of American food—not to mention blazing a new trail in television—Child redefined herself in middle age, fought for women’s rights, and forever altered how we think about what we eat. Chronicling Julia's struggles, her heartwarming romance with Paul, and, of course, the publication of Mastering the Art of French Cooking and her triumphant TV career, Dearie is a stunning story of a truly remarkable
£14.24
Potter/Ten Speed/Harmony/Rodale Coming to My Senses The Making of a
Book SynopsisThe New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When Alice Waters opened the doors of her little French restaurant in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a
£21.60
