Cookery Books
Pan Macmillan Australia Don’t Buy Fruit & Veg Without Me!: Life-changing
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£27.19
MacIntyre Purcell Publishing Inc. Book of Donair: Everything You Wanted to Know
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£18.95
Reaktion Books Sauces A Global History Edible
Book SynopsisTracing the evolution of food technology through the centuries, Sauces explores the development of this gastronomic art, from the use of simple bread thickeners to the smooth sauces we know today.
£18.95
Reaktion Books Fats A Global History Edible
Book SynopsisFeaturing a selection of recipes from around the world, Fats explores the complex meanings, debates and controversies that have surrounded this most basic yet fundamental food.
£19.95
Reaktion Books Melon A Global History Edible
Book SynopsisA unique, lively history of sweet melons and watermelons.
£19.95
Reaktion Books Herring: A Global History
Book SynopsisFor such a small fish, the herring has played an enormous role in history. Since the Middle Ages battles have been waged for it; international economic alliances have formed over it; a number of major cities owe their initial prosperities and structural foundations to it. Unquestionably, political powers have risen and fallen with the herring's own rise and fall in population. In Herring: A Global History Kathy Hunt looks at the environmental, historical, political and culinary background of this highly prolific, delicious and easily caught fish. It will appeal to food lovers, history buffs and anyone who has ever eaten British kippers, German Bismarcks, Dutch matjes or Jewish chopped herring.
£17.07
Reaktion Books Shrimp: A Global History
Book SynopsisThe small but mighty shrimp, or prawn, has lured diners to the table for centuries. These primordial-looking creatures spend their short lives out of sight, deep on the ocean floor, yet they have inspired an immense passion among many cultures. They are also at the centre of some of our most pressing environmental and human rights concerns. In this lively and entertaining book, Yvette Florio Lane embarks on a culinary and historical tour of the production and consumption of the beloved crustacean from earliest times to the present day, incorporating fascinating lore, unusual recipes and compelling images. Essential reading for foodies and food historians, Shrimp demonstrates that the enormous desire for this favourite shellfish has always come with a high price tag.
£17.06
Reaktion Books Berries
Book SynopsisBerries are enmeshed with human history. Widely available in nature, they have been part of the human diet for millennia, and today they inspire everything from lip-gloss flavours to amusement parks. However diminutive their size, berries are of such significance to Northern and Eastern Europeans that picking them in the wild is `everyman’s right’, interwoven with their cultural identity, but some berries can be deadly. In Berries: A Global History, Heather Arndt Anderson relates the story of how humans came to love these tiny, bewildering fruits. Readers meet the inventor of thornless brambles, learn ancient fables and berry-lore, and discover berries’ use in poisonous witches’ brews and modern superfood health crazes. Featuring a selection of historic and original recipes for berry-lovers to try, this is a witty and lushly illustrated ramble through the curious history of our favourite fruits, which will appeal to food lovers and social historians alike.
£17.17
Birlinn General The Scottish Salmon Bible
Book SynopsisNew title in the same series as bestselling The Stornoway Black Pudding Bible, The Italian Sausage Bible and The Macsween Haggis Bible Salmon can be eaten any time, and makes excellent starters, main courses, breakfasts and snacks, and there suggestions for all of these in this book. Due to its high protein content, omega-3 fatty acids and vitamin D, salmon is one of the most nutritious fish available, with many health specialists recommending that it should be eaten three times a week. In this handy and varied collection of recipes, award-winning chef Claire Macdonald demonstrates the enormous versatility of salmon in forty mouth-watering recipes which show you could eat salmon seven days a week and still never tire of it. Hot-smoked salmon, cold-smoked salmon, salmon fillets and Gravalax (salmon cured with sugar, salt and dill) all feature, together with a huge range of imaginative accompaniments, from beetroot, cheese and cream to bananas,tomatoes, garlic and prosciutto.Trade Review'She radiates a love of cooking and ... a love of eating' * Homes & Gardens *'Claire Macdonald is one of this country's most respected cooks' * Sunday Post *
£8.22
Birlinn General The Scottish Berries Bible
Book SynopsisThe latest in Birlinn's bestselling Food Bible series features the succulent soft fruits for which Scotland is so renowned - raspberries, Tayberries, redcurrants, blackberries - and shows how to get the best out of them. So much baking and cookery knowledge is packed into the compact Food Bible format, illustrated with Bob Dewar's delightfully quirky cartoons. Sue combines new and traditional recipes, including Bramble Clafoutis, Strawberry Risotto, Chocolate Raspberry Brownies, Duck with Blackcurrants, Redcurrant and Apple Lattice Pie and Blaeberry Polenta Cake. Sue is a real cook's cook, providing recipes that are easy to cook but reliably produce delicious results. As Nigella Lawson says: 'There couldn't be a book by Sue Lawrence that I wouldn't want to own and, indeed, I'd be horrified to learn that there were any titles I don't own. She writes beautifully, is as much chatty historian as cookery writer and her recipes always interest me and make me ravenous.'
£8.23
Not Stated Flavor
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£31.71
Octopus Books CRAZY WATER PICKLED LEMONS
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£28.13
Greenhill Books Candies from Heaven
Book SynopsisUncle Aron's compliments, which hadn't changed since the days of the Bible, didn't sound so great. One time, he told my mother that she was awesome like an army with flags.' Another time, he informed her that your nose is like the tower of Lebanon." Meet the village it took to raise Gil Hovav - colourful aunts and uncles hailing from one of the most respected lineages in the Jewish world (Hovav is the great-grandson of Eliezer Ben-Yehuda, the reviver of the Hebrew language). This book includes twenty-two funny and heart-warming stories awash with love and longing for the people who raised one skinny and cross-eyed Jerusalemite boy to love poor-man's food, to love proper Hebrew and, most importantly, to love people. The nostalgic writing is dished up with more than twenty delicious family recipes with the seal of approval from Gil Hovav, the man who has played a major role in the remaking of Israeli cuisine and the transformation of Israel from a country of basic traditional foods into a gourmet nation . Readers get to chuckle at Hovav's amusing recollections and salivate over his family recipes for sweet sour chorba tomato soup and his Aunt Levana's eggplant and feta bourekas. If you've ever wondered how to make hilbeh or slow-cooked eggs (or if you're simply itching to expand your culinary repertoire), this book is for you. As wholesome and warming as a homecooked meal, Candies from Heaven will appeal to anyone who treasures good food and relationships built on love. Dig in, dear readers, pleasure is served.
£20.13
Octopus Publishing Group Death by Burrito: Mexican street food to die for
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£16.99
Ebury Publishing The Super Cute Book of Kawaii
Book SynopsisLive a bright, fun, rainbow-filled life with Kawaii!The Japanese word Kawaii means lovable or adorable. Welcoming a little kawaii into your life is like opening the window and letting a sparkling sunbeam in. Whenever you feel a little low turn to this squishy, padded-covered book.Find fun ideas to: make a cosy kawaii home; playful, confidence boosting styling and beauty tips; and recipes that will make your smile. This book includes 10 easy how-to projects to bring kawaii into your life.Here, you'll also find a host of very special kawaii mascots that will always be ready to give you a hug when you need one: The Octonauts, Smiling Bear, Hello Kitty, Gudetama, Molang, Ricemonsters, Miffy the Rabbit, the Moomins, Donutella, Unicorno, Moofia and Pusheen.Escape into the magical world of kawaii...
£12.99
Octopus Publishing Group How to Balance Your Life: Everyday Tips for
Book SynopsisAchieving a sense of equilibrium and inner peace can prove elusive when so many demands and responsibilities are constantly vying for your attention. Discover the tools for finding harmony in all aspects of your life with practical tips on everything from managing everyday stress to finding a work/life balance that is right for you. This inspirational book will help you find ways to maintain a healthy diet and lifestyle and be more mindful of the wider world and your impact upon it, while making sure there is always room for 'me' time.Balancing your life is essential to your health and well-being, and by applying a few simple concepts you will live your life at a pace that is comfortable and ultimately rewarding.
£17.07
Quarto Publishing PLC Fired Up
£20.90
Phaidon Press Japón: Gastronomía Vegetariana (Spanish Edition)
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£54.34
O'Brien Press Ltd Irish Bread Baking for Today
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£12.89
Reaktion Books Milk: A Global History
Book SynopsisMilk, poured over cereal in the morning and splashed in coffee, is part of daily life in the West. Though milk is the sustaining and essential food of all mammals, and worldwide demand for it is growing every year, the majority of the world's population cannot digest raw cow's milk. Of those that do drink milk regularly, most have never actually tasted raw milk; what is known as milk today is a heavily treated version far removed from its natural state. In "Milk", Hannah Velten explores the myths and misconceptions surrounding the drink. Modern milk processing produces a safe, clean beverage that is far removed from real milk straight from the cow, but advocates of raw milk long for the days before pasteurization, homogenization and standardization. Paradoxically, milk back then was likely to be even less natural than today: known as the white poison, and filled with additives to make it look like milk after extensive watering-down, it was bacteria-ridden and dangerous to the health of invalids and infants. Now that milk has cleaned up its act, it is considered a staple for a healthy and balanced diet. Velten investigates how and why conceptions of milk have shifted in the public consciousness, from the science of nutrition, to dairy industry advertising and government endorsements. "Milk" will surprise and entertain in equal measure.Trade ReviewBooks in Reaktion's Edible series are paragons of their type; concise and flavorful, jammed with interesting facts, period photos and just a handful of recipes, in case you want to "do it yourself". I recommend these books to foodies and academics alike. -- Robert Sietsema, restaurant critic for The Village VoiceTable of ContentsIntroduction 1 The First Milk 2 The White Elixir 3 White Poison 4 Solving the Milk Question 5 Modern Milk Recipes Glossary Appendix References Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index
£20.58
Reaktion Books Dishing it Out In Search of the Restaurant
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£35.15
Allen & Unwin Bittersweet: The story of sugar
Book SynopsisForty years after first chewing on sugar cane in New Guinea, the home of sugar, the author underwent some complex dental work as a direct result of his sweet tooth. This led him to explore sugar cane's journey from New Guinea to Shakespeare's England. In the days before dentistry, people paid dearly for this sweet new food from exotic places. Queen Elizabeth I became so partial to hippocras, sugared almonds and pastilles that her teeth turned completely black.Bittersweet is full of ripping yarns and acts of bastardry. Through the ages, sugar has offered opportunities of tremendous riches to the unscrupulous few who grew and sold it. But in the days of manual processing, these fortunes were built on the backbreaking labour of slaves.Bittersweet explores the effects that sugar has had on the world. A foodstuff we take for granted and indulge in more than we should has caused wars and geopolitical balances that have shaped the modern world and the power balances we see in the 21st century.' The breadth of the connections Macinnis weaves through his tale continually surprises, all the more because the substance sugar is so deceptively simple that, before this book, we have taken it for granted. He has put his encyclopaedic knowledge to excellent use, placing science and technology naturally in a social context.' - Dr Peter Pockley, Australasian Correspondent for Nature.'Few foods have had such an impact on human history as sugar, from its origins, its influence on the slave trade and its use as a medicine, a luxury, a comfort food and now a cheap filler in the modern processed food supply. Peter Macinnis has traced its path carefully, cleverly crafting the story of all its sweet and sour effects.' - Dr Rosemary Stanton, Nutritionist.Table of ContentsAbout the authorAcknowledgmentsNote on measurements and moneyPrefaceIntroduction1 The beginnings2 The spread of sugar3 Sugar in the New World4 The English and the Sugar Business5 Fighting over sugar6 A science of sugar7 Rum and politics8 The end of slavery in the Americas9 Emancipation's harvest10 The rise of technology11 Labour problems12 Sugar in the twentieth centuryEpilogue: The costs and benefitsGlossaryReferencesIndex
£14.08
University of Alaska Press Gold Rush Grub: From Turpentine Stew to Hoochinoo
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£21.80
Experiment How Would You Like Your Mammoth
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£16.96
Prospect Books Celebration: Proceedings of the Oxford Symposium
Book SynopsisThe occasions of celebration considered run from wedding breakfasts, birthday parties, Easter, harvest festival, and Passover, while the sorts of celebration include banquets, drinking bouts, the Icelandic thorrablot, and election day feasts. Authors include from America, Jonathan Brumberg-Kraus, Anthony Buccini, Sharon Hudgins, Charles Perry; from Turkey, Aylin Tan and Priscilla Mary Isin; from England, Robert Appelbaum, Andrew Dalby, Christopher Grocock, Gillian Riley, David C. Sutton, and from Israel, Susan Weingarten.
£27.00
Grub Street Publishing Designs and Sketches for elBulli
Book SynopsiselBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adrià – the chef who earned elBulli it's worldwide fame – has been acclaimed as the best chef in the world. Ferran and his team at elBulli were the first to employ an industrial designer as part of their creative team. Luki Huber was that industrial designer and he spent from 2002 until 2005 at elBulli working exclusively hand-in-hand with Ferran charged with inventing new ‘artifacts’ used either to prepare, cook, serve or perform Adrià’s unique culinary techniques. Luki kept all his drawings, sketches and beautiful photographs from this collaboration and they are brought together for the first time in this amazing notebook, with all the explanations of the purpose and stories behind every object. The book has a Prologue and Introduction from Ferran Adrià, and is a must for all devotees of this extraordinary chef and his restaurant. Swiss-born Huber was trained at the Lucerne School of Art and Design and at the Escola Massana in Barcelona. He has been living in Spain since 1994, and has collaborated on a regular basis with a range of innovative clients working from the product design studio he created in 1999. The results of his work with elBulli combining the rigors of gourmet cuisine and the innovations of industrial design have been exhibited in the Pompidou Centre in Paris, in the D.Day, le design d’aujourd’hui.
£30.47
Smith Street Books The Backyard BBQ Bible: 100+ Recipes for Outdoor
Book SynopsisIt’s time to fire-up the grill and cook some fire-licking good food.The Backyard BBQ Bible is your guide to getting the best out of your barbecue – whether it’s a modest charcoal stand-alone or a gas-burning beast with all the bells and whistles. Inside you’ll find more than 100 recipes designed for cooking in the great outdoors. We’ve covered the very best ingredients that taste even better when cooked over a grill – chicken, beef, lamb, pork, seafood, and veggies, as well as options for side dishes and even desserts. So fire up and get cooking!
£25.46
Brolly Books Heat the Alchemy of Food
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£32.00
Tupelo Press, Incorporated Cooking with the Muse: A Sumptuous Gathering of
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£30.40
Islandport Press How to Cook a Moose: A Culinary Memoir
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£23.70
Mutual Publishing Hawaii Cooks with Spam (Mini Edition)
£7.95
West Virginia University Press The West Virginia Pepperoni Roll
Book SynopsisThe pepperoni roll, a soft bread roll with pepperoni baked in the middle, originated in the coal mining areas of north central West Virginia when Italian immigrants invented a food that could be eaten easily underground.This spicy snack soon found its way out of the mines and into bakeries, bread companies, restaurants, and event venues around the state, often with additional ingredients like cheese, red sauce, or peppers.As the pepperoni roll’s reputation moves beyond the borders of West Virginia, this food continues to embody the culinary culture of its home state. It is now found at the center of bake offs, eating contests, festivals, as a gourmet item on local menus, and even on a bill in the state’s legislature. The West Virginia Pepperoni Roll is a comprehensive history of the unofficial state food of West Virginia. With over 100 photographs and countless recipes and recollections, it tells the story of the immigrants, business owners, laborers, and citizens who have developed and devoured this simple yet practical food since its invention.Trade Review“In The West Virginia Pepperoni Roll, Candace Nelson offers us an insider’s take on the pepperoni roll, exploring the history, science, great pepperoni roll debates (sticks v. slices, Sheetz v. the people of West Virginia), cultural context, regional variations, and adaptations as only a native could. As the nature of my work as state folklorist takes me all over West Virginia, hungry both in appetite and in my quest to sample local traditional culture—including foods—I am grateful to have such a guide.” - From the foreword by Emily Hilliard
£23.96
America's Test Kitchen Cook's Illustrated Revolutionary Recipes:
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£36.90
America's Test Kitchen Vegetables Illustrated: An Inspiring Guide with
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£32.40
America's Test Kitchen The Perfect Pie: Your Ultimate Guide to Classic
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£28.80
America's Test Kitchen How to Cocktail: Recipes and Techniques for
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£20.70
Apollo Publishers Bittersweet: A Memoir: The Life and Times of the
Book SynopsisAs seen on The Today Show!The world’s leading chocolate taster shares his wild ride to attain the most envied job, and explains his warning heard around the world: that we might soon run out of chocolate.Angus Kennedy, dubbed “the real life Willy Wonka,” has the best job of all time, tasting candy for a living. But the journey to his sweet life has followed a rocky road. In this inspiring, smile inducing memoir, he shares how despite an alcoholic mother, a father dying of cancer, and multiple brushes with death, he rose to fame and became the king of cocoa. He also gives a fascinating tour of the little-known chocolate industry and answers such questions as: what the state of the cocoa bean is and if we’re going to run out of chocolate, is chocolate good for you, and how to know if you’re eating high-quality chocolate.Doused in Kennedy’s signature humor and wit, this unforgettable memoir is a tale of dysfunction, but also redemption. It is baked to perfection for lovers of great chocolate and great stories, and reveals the secrets of the chocolate world and its king, the bitter and the sweet.Trade Review“Chocolate in any form is highly addictive, usually worth the extra calories and loved by most people on the planet. About 90 percent of Americans even say it’s their favorite flavor. But what goes into creating that delicious treat? The world’s leading chocolate taster, Angus Kennedy reveals all the details.” —Parade“The chocolate industry is fascinating, nuanced, and culturally important. And only a couple people have ever managed to stand at the center of it. Angus Kennedy is one, having literally spent his entire life dedicated to almost every aspect of chocolate. Here he compellingly shares his expertise and insights. It's a read every bit as worthwhile as the chocolate itself.” —Justin I. Miller, chocolate industry researcher, and Professor of Entrepreneurship, University of Southern California “It wasn't always easy, but Angus took lemons and made them into lemonade—no, took beans and made them into chocolate. . . . A sommelier of chocolate.”—Debbie Matenopoulos, Hallmark Home & FamilyTable of ContentsPreface Introduction Mad Dogs, Vodka, and Candy Candy to the Rescue My Father's Death Strange Visitors to Number 22 Welcome to the World of Confectionery The Candy Kid Goes Back to School Finishing School Murder? Working in a Mint Factory How to Get the Best Job in the World Goods to Congess Weight Control What You Might Not Know About Your Chocolate Bar Will We Run Out of Chocolate? The Chocolate of the Future Cohocolate Just for the Moment How to Taste Chocolate
£18.04
Walah! LLC Blue Jean Chef's One Pot Comfort: Make Everyday
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£23.70
America's Test Kitchen Everything Chocolate: A Decadent Collection of
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£28.80
America's Test Kitchen Easy Everyday Keto: Healthy Kitchen-Perfected
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£20.70
America's Test Kitchen The Complete Summer Cookbook: Beat the Heat with
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£27.00
America's Test Kitchen Complete DIY Cookbook for Young Chefs: 100+
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£16.19
America's Test Kitchen Peyton Picks the Perfect Pie: A Thanksgiving
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£15.29
America's Test Kitchen Cooking for One: Scaled Recipes, No-Waste
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£24.30
America's Test Kitchen The Complete One Pot Cookbook: 400 Complete Meals
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£28.80
America's Test Kitchen Toaster Oven Perfection: A Smarter Way to Cook on
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£22.50
America's Test Kitchen Kitchen Explorers!: 60+ recipes, experiments, and
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£11.39
America's Test Kitchen Food Fun: Baking Edition: 60+ Recipes,
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£11.99
