Cookery Books
Red Robin Publishing Ltd. Prosecco Time 2026 Square Wall Calendar
Book Synopsis
£999.99
Gill The Irish Granny's Pocket Farmhouse Potato
Book SynopsisThere’s nothing more Irish than the humble spud! This delightful recipe book celebrates old-fashioned Irish potato recipes that are enjoyed in farmhouses throughout the country, with nourishing traditional favourites that everyone will love.
£7.44
Reaktion Books Spam
Book Synopsis
£16.58
Icon Books Here Comes the Fun
Book Synopsis''What Aitken writes about fun is worth reading'' Mail on Sunday''Irresistible'' Christopher Somerville, author of The January Man and Walking the Bones of Britain''A great book'' Simon Rimmer, Sunday Brunch''Aitken''s writing is always a delight'' Madeleine Bunting, author of The SeasideAre you getting enough? Bestselling travel writer Ben Aitken wasn''t. Increasingly flat and decreasingly zen, Ben gave boredom the boot and stress the cold shoulder by embarking on a whimsical journey into the serious business of having a laugh. He did a pilgrimage in Spain, a summer camp in Kent, and a cruise of the Baltic with 2,000 grannies. And when he wasn''t on the road, he searched for merriment at home: by giving bridge a go, volunteering a chance, and gardening a crack of the whip. By incorporating the thoughts of key thinkers and boffins, Here Comes the Fun offers a satisfying balance of the playful and the profound, the serious and the silly, the daft and the deep.
£10.44
Icon Books What's Cooking in the Kremlin: A Modern History
Book Synopsis'A spicy and original romp through Russian history' ROBERT SERVICE'Poignant, comical, and in the best sense disturbing' PAUL FREEDMAN, AUTHOR OF TEN RESTAURANTS THAT CHANGED AMERICA'This wickedly delicious tale uncovers the secret, gustatory history of the Kremlin and will leave you begging for seconds' DOUGLAS SMITH, AUTHOR OF RASPUTIN: FAITH, POWER, AND THE TWILIGHT OF THE ROMANOVSWhat's Cooking in the Kremlin is a tale of feast and famine told from the kitchen, the narrative of one of the most complex, troubling and fascinating nations on earth.We will travel through Putin's Russia with acclaimed author Witold Szablowski as he learns the story of the chef who was shot alongside the Romonovs, and the Ukrainian woman who survived the Great Famine created by Stalin and still weeps with guilt; the soldiers on the Eastern front who roasted snails and made nettle soup as they fought back Hitler's army; the woman who cooked for Yuri Gagarin and the cosmonauts; and the man who ran the Kremlin kitchen during the years of plenty under Brezhnev. We will hear from the women who fed the firefighters at Chernobyl, and the story of the Crimean Tatars, who returned to their homeland after decades of exile, only to flee once Russia invaded Crimea again, in 2014.In tracking down these remarkable stories and voices, Witold Szablowski has written an account of modern Russia unlike any other - a book that reminds us of the human stories behind the history.Trade ReviewA spicy and original romp through Russian history through the tales and recipes of the cooks who served rulers from Nicholas II to Vladimir Putin -- Robert Service, Oxford University; author of A History of Modern Russia and biographies of Lenin, Stalin, Trotsky and Nicholas IIA riveting account of a uniquely sumptuous cuisine prepared in often grotesque and dangerous settings. Poignant, comical, and in the best sense disturbing -- Paul Freedman, Yale University; author of Ten Restaurants That Changed AmericaThis wickedly delicious tale uncovers the secret, gustatory history of the Kremlin and will leave you begging for seconds -- Douglas Smith, author of Rasputin: Faith, Power, and the Twilight of the RomanovsThis book will make your mouth water. Witold Szablowski's delicious dive into Russian imperial history comes complete with recipes for Stalin's favorite Georgian Walnut Jam, the Blockade Bread that people ate during the World War II Siege of Leningrad, and the Turkey in Quince and Orange Juice served to Winston Churchill and Franklin D. Roosevelt in Yalta in 1945. A fascinating and insightful culinary extravaganza that explores how the way to the famed Russian soul has always been through the collective stomach. -- Kristen R. Ghodsee, author of Everyday Utopia, Why Women Have Better Sex Under Socialism, and Red HangoverRiveting - a delicious odyssey full of history, humour, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book. -- Daniel Stone, bestselling author of The Food Explorer and SinkableA captivating, heart-rending, and fascinating book that is more important now than ever with the Ukraine conflict. The chapter about the famine in Ukraine was especially touching for me, as my grandparents and great-grandparents lived through it. You won't be able to put it down! * Tatyana Nesteruk, author of Beyond Borscht and founder of Tatyana’s Everyday Food *I thoroughly enjoyed this book. As a chef and the daughter of Soviet Jewish refugees, I have experienced a lifelong fascination with, mingled with repulsion toward, the food on my ancestral table. What's Cooking in the Kremlin gracefully captures this perpetual tension-it is what inevitably arises when an extraordinary cuisine becomes a weapon deployed against the very people who've made it -- Bonnie Frumkin Morales, author of Kachka: A Return to Russian CookingBy turns poignant and playful, What's Cooking in the Kremlin offers an invaluable history of Russia viewed from the kitchen and told through engaging stories and oral histories given by cooks who survived the vagaries of the Kremlin's whims and who toiled through the great afflictions of collectivization, the Siege of Leningrad, the Chernobyl disaster, and more. -- Darra Goldstein, author of A Taste of Russia, The Georgian FeastA culinary travelogue infused with dark and savory legends from Russia's kitchens, dachas, cafeterias, and canteens . . . enriched with recipes gathered during [Szablowski's] travels throughout Russia, Ukraine, Belarus, and several ex-Soviet republics. Readers will be satiated by this easily digestible gastronomic history. -- Publishers WeeklyAn original work of social history, Polish journalist Szablowski alternates narrative with interviews (and recipes) to delve into some recondite and often apocryphal stories of the people who cooked for the Russian elite ... A bitter history lesson taught with humor and grace. -- Kirkus Reviews - starred reviewEntertaining . . . A heady mix of propaganda and paranoia . . . [Szablowski writes] sensitively . . . not just about food but also its terrible absence. * The New York Times Book Review *The vignettes in this book reveal a different side to political figures and thereby dent the image they foster. It is hard, for instance, to see Mr Putin in the same way after hearing of his childlike obsession with ice-cream. * The Economist *The great strength of What's Cooking in the Kremlin is the way Szablowski has managed to track down people, many now very old, who have vivid food memories from another time * Daily Mail *Superb on every page * Strong Words *Fascinating tales of hunger and brutality . . . A Studs Terkel history of food, life, death, and dictatorship that's admirable for its honesty, tenderness, and immutable sorrow . . . The oral histories ripple with tension. . . . Delightful * Food & Environment Reporting Network *
£17.00
Quadrille Publishing Ltd The Highlands
Book SynopsisOff the Beaten Track: The Highlands is a thoughtfully curated guide revealing the hidden joys of the Highlands, including where to eat well, explore and rest along the way. There are few places that leave their mark on you more than The Scottish Highlands. From pristine white-sand beaches and soaring mountains to thick pine forests, heathery peatlands and shimmering lochs, this is one of those rare places on Earth that seems to expand and grow more fascinating the longer you spend exploring it. Each chapter of this guide lays out a hand-picked selection of places to sample local flavours and find a home away from home in this beautiful region, as well as inspiration for activities that embrace the seasons. Whether you’re looking for breathtaking views from a day spent hiking, deep lochs for bathing, miles of rugged empty beach, the perfect pub for ale and oysters or a waterside eco bothy to switch off from the outside world, there’s
£13.50
Octopus Publishing Group Happy Leons: Leon Happy Fast Food
Book Synopsis'Cook yourself healthy and happy!' - the Sunday TelegraphThe home of healthy fast food brings you 100 new recipes that are not only quick and easy, but will do you good, too.From the very beginning, LEON has asked the question: why can't fast food be delicious and good for you? Well, it can - this book is packed with the quickest recipes from around the world that have been given a healthy-but-flavourful LEON spin. From burgers to baguettes, pizza to pasta and wraps to (jack)wings, Leon Happy Fast Food offers 100 recipes organized into five sections: Breads & Buns, Salads, On the Hob, Grilled & Baked, Sides, Sauces & Rubs and Sweets & Shakes.Featured recipes include: - Leon's Chicken Burger- Falafel & Harissa Wraps - Spiced Lamb Flatbreads - Mackerel with Caper Brown Butter- Bucatini with Spinach & Garlic SauceTrade ReviewCook yourself healthy and happy! * the Sunday Telegraph *
£17.00
Gwasg Carreg Gwalch Lobsgows
£12.99
Ryland, Peters & Small Ltd Sushi Made Simple: From Classic Wraps and Rolls
Book SynopsisA masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi. The word ‘sushi’ refers to ‘vinegared rice’, which is used for any kind of sushi with raw, pickled, smoked, grilled or seared ingredients. In this book, the simple secrets behind making good sushi are revealed, such as how to select your sushi components based on the three principles of colour, taste and texture. Author Atsuko offers an approachable, diverse and colourful selection of sushi dishes. Classic white sushi rice will always be a favourite, but here you will find options to use brown rice, quinoa and pink beetroot rice too. Familiar rolls and wraps are included as well as sushi burgers, bombs and deconstructed salad bowls. The book opens with Your Sushi Pantry, listing essential ingredients. After this comes Basic Cooking Methods and Step-by-step Techniques. The recipes are then divided into Sushi Rolls which include Futomaki, Uramaki, Temaki cones and Gunkanmaki. Moulded Sushi features classic Nigiri, Temari, Oshi Sushi and pretty Chakin Sushi parcels. Creative Moulded Sushi includes new ideas like Sushi bombs, Burgers and Sushi Cakes. Deconstructed Sushi features celebration Chirashi sushi, Poke Bowls and Jarred Salads. Finally, Vegetarian and Vegan sushi offers a delicious selection of plant-based treats sush as Inari Sushi and Vegetable Nigiri.
£17.09
Prospect Books Archestratus: Fragments from the Life of Luxury
Book SynopsisArchestratus’ description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is testimony of the strength of the Mediterranean tradition. His cooking contrasts piquantly with the strongly flavoured dishes of Apicius. The Greek verse has been translated into prose and set in context in the introduction. Archestratus has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and it is less accessible to people interested in the history of food rather than Greek prosody.
£14.25
Blue Guides Drink Think Venice
Book SynopsisVenice's historic bars and cafés offer a window on the city's past and present. Long-time resident Robin Saikia takes the reader on a tour of 26 of them, sipping cocktails, coffee, wine and spritz and weaving history and anecdote into a fascinating web. The latest addition to the Blue Guides series of travel monographs.
£12.30
Prospect Books Damsons: An Ancient Fruit in the Modern Kitchen
Book SynopsisTart, richly flavoured damsons have been growing in England since the island''s earliest recorded history. Whether wild and foraged, or cultivated, they have been a familiar part of the landscape for centuries, and have been used in a range of traditional jams, jellies, drinks, sauces and puddings. Sarah Conrad Gothie offers a history of damson cultivation and use in regions famous for the fruit, as well as practical advice for growing, buying, and storing damsons. Her collection of historic and new recipes will inspire readers interested in heritage fruits and seasonal cookery to welcome the dazzling colour and inimitable flavour of the ancient damson into their kitchens. This book is part of Prospect Books? English Kitchen series, which includes volumes on rhubarb, quinces, and other traditional foods.As an academic, Gothie specializes in food studies, tourism studies, and museum studies.
£14.24
Bristol Books CIC Vegan Bristol
Book SynopsisVegan Bristol is a guide to the most tantalising spots to discover amazing vegan food in Bristol. Featuring a curated selection of the best vegan and vegan-friendly establishments across a range of cuisines and cultures - from restaurants and cafes to pubs and pop-ups.
£11.66
Royal Collection Trust Royal Teas: Seasonal recipes from Buckingham
Book Synopsis
£13.46
Grub Street Publishing Vegetarian Dishes from the Middle East
Book SynopsisEvery one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath.
£13.50
Graffeg Limited Flavours of Wales: Welsh Lamb Cookbook, The
Book SynopsisThe Welsh Lamb Cookbook features a selection of recipes celebrating one of Wales'' most iconic foods - lamb. With recipes and flavours tailored to lamb throughout the year, from delicate, spring lamb to a stronger, late summer salt marsh lamb, complemented with tasteful colour photographs.
£8.21
Hoxton Mini Press New British Wine
Book Synopsis
£999.99
Meze Publishing Good Looking Cooking: Bringing love to your
Book SynopsisGood Looking Cooking brings professional kitchen knowledge into the home cook’s domain, offering tips and hacks for creating restaurant-level dishes with ease. Over 80 exciting and innovative recipes are split into five chapters based on how author Olivia Burt runs her own kitchen, offering readers a fresh way to approach their ingredients. Head Off To The Butcher, visit your local Fish Market or Vegetable Stall, whip up something Sweet Like Honey or recreate your favourite treats from The Bakery. With a sophisticated yet homely approach to cooking, this book brings beautiful food within everyone’s reach: cook like a chef without the stress and enjoy a journey full of flavour and discovery.
£21.25
Spikehorn Press Vinegar, the Eternal Condiment: Unearthing the
Book Synopsis
£23.74
America's Test Kitchen Mediterranean Instant Pot: Easy, Inspired Meals
Book Synopsis
£22.10
America's Test Kitchen The Ultimate Meal-Prep Cookbook: One Grocery
Book Synopsis
£22.95
America's Test Kitchen The Complete Mediterranean Cookbook Gift Edition:
Book Synopsis
£32.40
America's Test Kitchen Mostly Homemade
Book Synopsis
£22.95
Insight Editions Unofficial Super Mario Cookbook
Book Synopsis
£21.25
Simon And Schuster Group USA French Charcuterie at Home
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£34.39
Random House USA Inc Sous Vide: Better Home Cooking
Book Synopsis
£24.00
Random House USA Inc Wine Simple: A Very Approachable Guide from an
Book Synopsis
£22.95
Random House USA Inc The Mexican Keto Cookbook: Authentic, Big-Flavor
Book Synopsis
£17.85
Random House USA Inc Southeast Asian Grilling: Backyard Recipes for
Book Synopsis
£21.25
Potter/Ten Speed/Harmony/Rodale Danielle Walker's Healthy in a Hurry: Real Life.
Book Synopsis
£24.00
Random House USA Inc The Franklin Barbecue Collection
Book Synopsis
£31.50
Potter/Ten Speed/Harmony/Rodale Ever-Green Vietnamese: Super-Fresh Recipes,
Book Synopsis
£24.00
Potter/Ten Speed/Harmony/Rodale The Book of Hops: A Craft Beer Lover's Guide to
Book Synopsis
£17.85
Random House USA Inc The Scarrs Pizza Cookbook
Book Synopsis
£21.25
Editions Flammarion Bordeaux 1855: A Guide to the Grands Crus
Book Synopsis
£999.99
Pan Macmillan India Ultimate Sugarfree Desserts
a huge range and FREE tracked UK delivery on ALL orders.
£22.09
Juggernaut Publication Cooking to Save your Life
Book Synopsis
£1,124.25
Weldon Owen, Incorporated Something Sweet
Book SynopsisAn expert blogger in the world of baking shares 100+ recipes from her signature repertoire for gluten-free desserts.Spanning cookies, cakes, cupcakes, brownies, bars, pies, crisps, and no-bake treats including fudge and ice cream, this tantalizing collection will inspire home bakers of all ages everywhere. Lindsay Grimes—creator of the blog The Toasted Pine Nut, author of Cauliflower Power, and founder of a line of baking mixes, Good & Gooey—shares 100 of her fabulous recipes for desserts that just happen to be gluten free. With interest in gluten-free food and home baking at an all-time high, Lindsay’s personal expertise and collection of goodies—which include cakes, cookies, fun projects for kids, and non-bake treats—bring a fresh perspective to this popular subject. Her signature recipes—like brownie brittle ice cream sandwiches, birthday crunch crumble, sweet oat fig galette, cherry pie shortbread bars—are acc
£23.80
Weldon Owen, Incorporated Bitter Sweet
Book SynopsisBitter & Sweet is an elegantly designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei, the Caspian Chef. Infused with moving stories, useful cooking tips, and gorgeous photographs, Bitter & Sweet teaches readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career. His welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen. Recipes include Persian classics like Chicken in Pomegranate Walnut Sauce (Khoresh Fesenjun), Sour Cherry Rice with Petite Meatballs (Albalu Polo ba Ghel Gheli), and Rice with a Crispy Saffron Layer (Polo ba Tahdig) alongside international dishes such as Braised Burdock with Carrots (Kinpira Gobo), Creamy Smoked Fish and Vegetable Soup (Cullen Skink), and Fried Potato and Bulgur Kibbeh (Kibbet Batata bil Lahmeh). ACCESSIBLE: Written in a conversational format that makes this complex and delicious cuisine easy to cook for anyone, regardless of experience. IMPROVISATIONAL: Each recipe includes simple tips for modification based on what you have on hand, with deeper instruction on how to become a more mindful and intuitive cook. NARRATIVE-DRIVEN: Each chapter features a moving story from Omid's life and the impact it had on his culinary journey from Iran to the US. INSPIRING: Bitter & Sweet is a love letter to food's ability to bridge cultures, sparking curiosity and underscoring humanity's need for connection and belonging.
£23.79
Austin Macauley Publishers LLC The Golden Hour
Book Synopsis
£22.49
Clarkson Potter/Ten Speed Totally Kosher
Book SynopsisMore than 150 fun, flavorful, and modern kosher recipes inspired by dishes from around the world—featuring quick-and-easy weekday meals, traditional recipes, and unfussy holiday dinners from the creator of the blog Busy in BrooklynKnown for bringing a trendy edge to kosher meals, Chanie’s recipes are approachable, playful, and tasty, and introduce exciting global flavors to the kosher canon of Jewish-inspired dishes—such as Miso Matzo Ball Soup, Instant Pot Paprikash, and Brownie Bar Hamantaschen that marries brownies with the Purim cookie favorite. Chanie keeps cooking for family fun, fresh, and practical, too. She shares her secrets here, from kitchen hacks to favorite pantry ingredients that will transform your kosher cooking, as well as meal planning advice, make-ahead tips, and crowd-pleasing semi-homemade dinner spreads, like a serve-yourself Baked Potato Board or a festive Taco Board. Totally Kosher
£25.60
University of Alberta Press Rhubarb
Book SynopsisA must-have for gardeners, cooks, cottagers, and anyone who enjoys the bright flavours of summer.Trade Review".150 recipes for old favourites and new taste treats." Linda Turk, The Chronicle".contains lots of fun facts and delicious ideas." Calgary Herald".an encouraging book.should promote the cultivation and consumption of this admirable plant." Barbara Robertson, CBRA"I received a delightful little cookbook with all kinds of recipes using rhubarb.... I have tried some of the 150 recipes in this book. Besides cobbler and crisp recipes, there are soups, beverages, cakes, muffins, breads, jams, sauces, condiments, salads and main dishes." Alma Copeland, The Western ProducerDear Sir: I just purchased your Rhubarb cookbook and even though I don't need another cookbook I just had to buy this one as it brought back so many memories of my childhood in Scotland. Our late mother made so many different things with it as we grew it in the garden: rhubarb jam, rhubarb and ginger jam, stewed rhubarb as a spring tonic, stewed rhubarb for breakfast on your Cornflakes. It was interesting to read through the book to see a lot of new recipes that I will be trying in the near future. I have been baking for almost 53 years and I still enjoy finding new books to read and new recipes to try. Rhubarb Rules. Yours Sincerely, Alex McCrindle"Rhubarb fans will find Rhubarb More Than Just Pies by Sandi Vitt et al with an introduction by Lois hole is one of the most useful books around. This definitive guide was published by the University of Alberta Press. This contains easy to make recipes for every sort of dish from sauces and condiments to jams, soups, drinks, breads, and of course, desserts. The ingredients are given in metric as well as the usual cups, spoons, etc. In addition, this contains everything you would ever want to know about rhubarb, such as its culinary history. This title features all the in depth details on growing and caring for rhubarb in the garden, including the different varieties." Connie Krochmal, Bella Online, March 25, 2006"I had no idea what the possibilities were for rhubarb, before reading this book. With a HUGE rhubarb plant in my garden, I worked hard, every year, to make crisps, jams and pies from the fruit. And, always, there were the bags of rhubarb that ended up in the freezer, because time (and imagination) eventually ran out. Now, I see that there are endless possibilities for this fruit--and there are great veggie recipes included, as well." Kieran Leblanc, Book Publishers Association of Alberta"[Sandi Vitt and Michael Hickman] filled the 144-page book with rhubarb facts and history and many, many recipes including soups, drinks, desserts...and even main courses, condiments and jams. There are 36 recipes for pies, tortes and tarts alone. For the most part, the recipes are simple. A few are complex, involved and lengthy. Overall, there's something for everyone. Rhubarb is native to China and the Himalayas and as a result, it grows well in the Rockies and throughout Canada.... For those battling high cholesterol, rhubarb is your plant. The stalks are 74 per cent dietary fiber (66 per cent insoluble and six per cent soluble), which the book says reduces cholesterol and modulates body sugar absorption." Rob Alexander, Rocky Mountain Outlook, November 12, 2009"Rhubarb: More Than Just Pies deserves steady, ongoing recognition as remaining one of the few books on rhubarb on the market! Nearly 150 recipes feature rhubarb in breads and muffins to main courses - and of course, pies - and is packed with a range of ideas for cooking with rhubarb, from jams to desserts. Highly recommended!" California Bookwatch, May 2011"Rhubarb: More Than Just Pies" packs in recipes for rhubarb-over a hundred of them-that include everything from the usual desserts and breads to more unusual beverages and main courses. Rhubarb gardening and culinary facts blend with these dishes to provide cooks a wider range of uses and folklore than the traditional rhubarb cookbook offers." California BookwatchTable of ContentsThe Asbestos Strike; The New Betrayal of the Intellectuals; Etienne Parent: A Liberal Thinker One Century Before Pierre Elliott Trudeau; The Just Society: Individual Rights and Collective Rights; Conclusion.
£16.14
Octopus Publishing Group Preserving
Book SynopsisCovering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning Katie and Giancarlo combine traditional tried-and-tested methods with a thoroughly modern perspective. Preserving - making the most of seasonal abundance and creating foods from scratch at home - is very on-trend. Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects their favorite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a th
£17.60
Montagud Editores José Carlos García Andalusian roots
Book Synopsis
£121.49
Chicago Review Press Viking Age Brew
Book SynopsisBringing beer history to life, Viking Age Brew takes readers on a lavishly illustrated tour of rustic brewhouses fueled by wood and passion. Sahti is a Nordic farmhouse ale that is still crafted in accordance with ancient traditions dating back to the Viking Age. It is often thought of as an oddity among beer styles, but this book demonstrates that a thousand years ago such ales were the norm in northern Europe, before the modern-style hopped beer we drink today reached the masses. Viking Age Brew is the first English-language book to describe the tradition, history, and hands-on brewing of this ale. Whether you are a brewing novice or an experienced brewer, this book will unlock the doors to brewing ancient ales from medieval times and the Viking Age. Trade Review"An invaluable resource. . . . Mika Laitinen's exhaustive research and experimentation has resulted in a fascinating, highly readable, and eminently accessible guidebook for brewing like a Viking." Jereme Zimmerman, author of Make Mead Like a Viking and Brew Beer Like a Yeti"Just when you think the canon of beer literature cannot grow any richer, a book like Mika Laitinen's comes along. This is a fascinating and substantive account of a typically overlooked corner of the brewing universe, and is sure to stand as the definitive word on traditional farmhouse ales for quite some time." Tom Acitelli, author of The Audacity of Hops
£16.16
Galison Pleased to Eat You Food Journal
Book SynopsisSome of our most treasured memories include foodif not, you''re not eating the right stuff. Either way, our food journal has been specifically designed with that in mind. Finally, a spot to memorialize that one place with wood paneling that had those amazing fried picklesand help you find it again. Each section features fun trivia about food, unique journaling prompts, and recommendations for off-the-beaten-path restaurants around the world.Features 360 pages, divided into useful categories like: Food Trucks, Holes-in-the-wall, Casual-Fancy, & Places You''d take Your Mom. Includes fun trivia about food, unique journaling prompts, and quirky restaurant recommendations around the world. Perfect-bound paper cover Book measures 4 wide by 6.5 tall (101.6mm x 165mm)
£10.45
Quarto Publishing Group USA Inc Creepy Kitchen
Book SynopsisMake Halloween obsessions a yearlong affair with these 60 ghoulish and frightening recipes. The Creepy Kitchen gives step-by-step instructions on how to recreate recipes ranging from cute and sweet for the kiddos to gruesome for the more daring. Spice up any event, all year long with appetizers, main dishes, desserts, drinks, sides, Creepy Christmas (or Creepmas) recipes, and Valentine's dishes. Filled with fun and scary facts and tips, you'll be making these delectable recipes in your kitchen in no time. The recipes in this cookbook will be beautifully illustrated, making each horrifying recipe pop out of the pages. The delightfully freakish foods include: Sausage Biscuit Brains, a beefy appetizer filled with peppers, onions, cheese, and more, meant to scare and delight any guest Vain Vanessa's Vampire Bites, hauntingly delightful snacks made of crimson-skinned apples, velvety white marshmallows, chew
£17.09
Insight Editions The Teenage Mutant Ninja Turtles Pizza Cookbook
Book SynopsisHost the ultimate pizza party with The Teenage Mutant Ninja Turtles Pizza Cookbook Gift Set! The set includes a creative cookbook of delicious recipes inspired by the heroes of TMNT and an official apron.Straight out of the sewers and right into the kitchen, the Teenage Mutant Ninja Turtles' favorite pizzas are finally yours to create and enjoy! Join Leonardo, Raphael, Donatello, and Michelangelo on a seriously ooey, gooey, cheesy adventure inspired by the beloved original cartoon series. Packaged with an iconic pizza box and an exclusive apron, this gift set is the perfect present for any Turtle fan. Over 60 Righteous Recipes: From old-school classic such the New York Style Pepperoni to newfangled feasts such as the Lean, Mean, and Green and Shredder's Revenge. There's a pizza for every occasion—breakfast pizzas, mini-pizzas, party pizzas, and even dessert pizzas. Exclusive Apron: Cowabunga! Keep your clothes looking fresh with this exclusive apron. Unique Pizza Box: Packaged in an iconic pizza box, this gift set will have you reaching inside for a slice as you celebrate the Turtles’ love for this perfect food.
£40.50
