Cookery Books
Reaktion Books Breakfast Cereal: A Global History
Book SynopsisSimple, healthy and comforting, breakfast cereals are a perennially popular way to start the day around the world. They have a long, distinguished and surprising history – around 10,000 years ago, with the advent of agriculture, people began breaking their fast with porridges made from wheat, rice, corn and other grains. It was only in the second half of the nineteenth century, however, in the United States, that a series of entrepreneurs and food reformers created the breakfast cereals we recognize today: Kellogg’s Corn Flakes, Cheerios and Quaker Oats, among others. In this global, entertaining and well-illustrated account, Kathryn Cornell Dolan explores the history of breakfast cereals, including many historical and modern recipes that the reader can try at home.Trade Review'An entertaining journey from the earliest accounts of pottages and porridges to the contemporary craze for breakfast bars, this is a must read.' – Etta M. Madden, Clif and Gail Smart Professor of English, Missouri State University
£11.69
Reaktion Books The Food Adventurers: How Round-the-World Travel
Book SynopsisFrom mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise-liner’s luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines, and leads readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and ’70s.Trade Review'Finally, someone has written a book about the hypocrisy (or maybe just “ambiguity”) of gastro-tourism and how it has been marketed. But who knew this story could be presented as funny and ironic? From the colonial Dutch East Indies rijsttafel to Anthony Bourdain, Bender traces the nearly two-hundred-year history of the tug-of-war between tourists’ professed desire for authenticity and their need for comfort and familiarity.' – Paul Freedman, Chester D. Tripp Professor of History, Yale University, and author of American CuisineTable of ContentsIntroduction: Eating Apart Part I: From Sail to Steam, 1840–1900 Chapter 1: Ida Pfeiffer Chapter 2: Comte de Beauvoir Part II: The Golden Age of Steam, 1900–1945 Itinerary: SS Cleveland Chapter 3: Water Chapter 4: Harry Franck Chapter 5: Durian Chapter 6: Edith James Chapter 7: Mangosteen Chapter 8: Juanita Harrison Chapter 9: The Rice Table Part III: Aeroplanes and the Age of Mass Tourism, 1945–75 Itinerary: Pan Am Chapter 10: Myra Waldo Chapter 11: InterContinental Chapter 12: Hilton and Trader Vic Conclusion References Further Reading Acknowledgements Photo Acknowledgements Index
£19.00
Reaktion Books In Defense of Processed Food
Book SynopsisTaking in turn a scientific, feminist, economic and public-health perspective, this book gleefully demolishes much of the received wisdom surrounding processed food. Anastacia Marx de Salcedo argues that most of these foods are fairly healthy, and their consumption is an undisputed boon to women's equality, since women still bear disproportionate responsibility for home and children. Alternate food systems are doomed to be small-scale and unproductive, and can even harm economies as a whole. Can we blame processed food for the worldwide increase in obesity when the role of sedentary lifestyles has not been fully investigated? The author concludes by embracing packaged and preserved edibles in her larder, and encourages the reader to do the same.Table of ContentsIntroduction Chapter 1: What Is Processed Food? Chapter 2: History of Processed Food and Twenty-First-Century Innovations Chapter 3: An Age-Old Time Suck: Women and Cooking Chapter 4: Subsistence Agriculture Chic Chapter 5: The Elephant in the Room Conclusion Sources Further Reading
£10.44
Pegasus Elliot Mackenzie Publishers Sala's Authentic Ghanaian Cookbook
Book SynopsisThis is a Ghanaian cookbook with a difference. Born in Ghana, my recipes go back generations including family staples like waakye and tuozaafi, some of Ghana''s most popular street foods.It is my pleasure to share my recipes and bring Ghanaian cooking to your kitchen for, whether you are a novice cook or more experienced, and looking for recipes full of flavour and colour or simply something exciting!
£11.69
Equinox Publishing Ltd Gardens Flowers and Fruit
Book SynopsisGardens, Flowers, and Fruitincludes selected papers from the 2024 Oxford Food Symposium. Grounded in a number of different disciplines, writers from around the globe consider the precariousness of our fragile lifestyles, celebrating the joys of the natural world while conscious of the significant stresses on our environment.
£30.00
Y Lolfa Cywain / Harvest: Ryseitiau o'r Ardd / Recipes
Book SynopsisA new bilingual cookery book full of mouth-watering recipes by food expert Nerys Howell with rich colour photography by Phil Boorman. Nerys is a familiar face to viewers of Pnawn Da (Good Afternoon) on S4C and visitors to food shows all over Wales.
£18.99
Y Lolfa Stori Sydyn: Gwledd
Book SynopsisA volume comprising the stories of 10 leading companies in the catering field, as they record their personal accounts of establishing their businesses - Halen Môn, Cwrw Llyn, Coffi Ffa Da, Crwst, Jin Talog, Gwenyn Gruffydd, Edwards o Gonwy, Ffwrnes, Llaeth Teulu Jenkins and Pant Du. Stories to inspire everyone who wishes to start their own business in catering.
£4.09
Atebol Cyfyngedig Cegin Mr Henry
Book SynopsisAn entertaining cooking book in a lively style which will appeal to teenagers. Scan the QR code to join Mr Henry and follow his ideas to serve nourishing, tasty dishes!
£12.34
Graffeg Limited Celtic Cuisine: Recipes from Ireland, Scotland,
Book SynopsisThis collection of Celtic recipes from Wales, Ireland, Scotland, Brittany, the Isle of Man, Cornwall and Galicia covers a range of traditional dishes rooted in the Celtic past together with others that are at the forefront of modern cooking. Recipes include: Boxty Potato Pancakes, Cranachan, Haggis, Roast Lamb, Welsh Rarebit, Saffron Cake, Isle of Man Queenies and Poulet au Cidres.
£11.78
Graffeg Limited The Little Laverbread Book
Book SynopsisThis compact, affordable and accessible guide provides insight and background to a celebrated Welsh ingredient as well as 20 delicious options for preparing and serving laverbread.
£9.49
Octopus Publishing Group Pieminister: Live and Eat Pie!: Ethical &
Book SynopsisWhether you're looking for perfect party cana-pies, tasty tray bakes or indulgent showstoppers, Pieminister's easy-to-follow recipes and intriguing flavour combinations will help you to bake things better. From plant-based and gluten-free creations to ones that feature sustainable meat, this book is packed with pies for everyone.Among the recipes you'll find features on some of the authors' sustainability heroes and top tips on environmentally friendly eating, as Pieminister share the wisdom they have gained over their last 20 years of pie making with a conscience. This is a cookbook that's thoughtful, delicious and most of all, fun.Shortlisted for a British Book Design and Production Award
£18.70
Aurosory ltd Cocina Acogedora. Recetas clásicas y creativas de
Book Synopsis
£31.49
Aurosory ltd Cistin Cluthar. Oidis Bia Chompord clasaiceach
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£30.59
Independent Publishing Network Deliciously Dyslexic
Book Synopsis
£23.75
Pegasus Elliot Mackenzie Publishers GOURMET PUREE What to do if you cant chew
a huge range and FREE tracked UK delivery on ALL orders.
£10.44
Orion Publishing Co The Hairy Bikers’ Brilliant Bakes: Over 100
Book SynopsisTHE BRAND-NEW SUNDAY TIMES BESTSELLERBake every day the Bikers' way For the Hairy Bikers, nothing says love and home like the smell of a cake in the oven, a homemade loaf or a hearty, freshly baked pie.Here, in this ultimate collection of bakes from the nation's favourite cooking duo, you will find everything from home-made beef slices to cheese, onion & potato pie, lime & coconut drizzle cake to billionaires' shortbread, the ultimate Victoria sponge to an epic cheese & chorizo share & tear bread. Sweet and savoury alike, there are the classic bakes the Bikers have loved since childhood, plus mouth-watering new creations to discover, and as always each recipe is packed with flavour and triple-tested.Si and Dave know that baking is all about getting the basics right, so along with their favourite recipes, they will also be sharing plenty of tips and tricks to build your baking confidence and expertise. This really is the ultimate baking bible and the only one you need on your shelf.So what are you waiting for? Let's get baking the Hairy Bikers' way!Trade Review'Dave and Si are a joy to watch - my absolute guilty pleasure.' - Aldo Zilli, Daily Record
£21.25
Watkins Media Limited I Love My Juicer: Over 100 fast, fresh juices and
Book SynopsisNothing beats the flavour of a freshly made juice - and they are so much more economical and wholesome than the brands that line the supermarket shelves. But once the initial enthusiasm for your juicer wears off, it can be easy to get into a rut and lose the benefits that homemade juices and smoothies can offer. With over 100 brilliantly varied recipes, Natalie Savona's innovative ingredient combinations will reignite your love of your juicer. Simple recipes bring out the health and taste benefits, divided into chapters of Delicious Detoxers, Energy Boosters, Gut Soothers, Immunity Helpers and Skin Savers, to help you find the right drink for any occasion. And an easy-to-use symbol system highlights each juice's suitability for special diets of all types. Packed with photographs and nutritional information, this is the perfect kitchen companion to unlock all the benefits that your juicer has to offer.
£11.69
Watkins Media Limited The Spice Collectors Cookbook
Book SynopsisLooking for super easy, crowd-pleasing recipes with flavour influences from around the world? Vina Patel's favourite hobby is travelling to find her family's next favourite dish, and in this book she shares her best80 tried-and-tested recipes from her adventures.
£21.25
Grub Street Publishing Catalan Cuisine
Book SynopsisCatalonia, located in Spain’s far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today’s modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.
£13.49
Grub Street Publishing Spices, Salt and Aromatics in the English Kitchen
Book SynopsisIn this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper. She stresses the influence of centuries of oriental trade on the English kitchen, where spices and Indian curries, kebabs and yoghurt are now perfectly at home, along with dishes such as risotto and paella.
£11.69
Credence Publications Food for Thought: Fabulous Food That Won't Kill
Book Synopsis
£23.84
Royal Collection Trust A Royal Cookbook: Seasonal recipes from
Book SynopsisThis stylishly illustrated publication is the first-ever cookery book to come from within the Royal Household. Written by the Royal Chef, it enables the reader to recreate a selection of authentic dishes prepared and served to Her Majesty The Queen and the Royal Family.With an emphasis on sophisticated seasonal cooking and fresh, local ingredients, the recipes will cater for a variety of occasions and range in both scope and scale, with offerings for both new and experienced cooks. The book elaborates on the recipes with tips on enter taining and inspirational ideas for preparation and presentation, including illustrations and explanations of the choice of china, decorations and flowers that accompany royal meals.Also included are fascinating snapshot details of the history of royal dining and entertaining taken from the Royal Library and Archives atWindsor Castle.
£18.73
Aurora Metro Publications The Green Teen Cookbook
Book SynopsisRecipes, tips and ideas to help you eat well, pay less and save the planet. Created by young people, The Green Teen Cookbook contains over 80 mouth-watering recipes that won't cost the earth. Going green is hard to do - especially when it comes to food. The Green Teen Cookbook cuts through all that chaos and shows teens how to shop smarter, cook more consciously, and eat a healthier diet. And in addition to the incredible recipes (created for teens, by teens), the book also includes: • Tips on how to shop on a budget and get the most out of what you already have at home • A seasonal key that ensures the freshness of the recipes (and a minimal carbon footprint) • Essays on ethical eating, and photos for all the recipes For all those who care about what they eat, and where it comes from, The Green Teen Cookbook is more than just another set of recipes: it's an all-in-one guide for going green and eating well.Trade Review'The perfect antidote to our takeaway crazy food habits and will help kick the air mile addiction...a good balance between presenting the opinions for ethical eating without being a preachy bible of eco warriorism.' Miriam Chapman for Refer Plus www.referplus.org.uk 'This is real cooking...a revolutionary little gem in its own right... This is quite political. And so it should be. What really matters is what's going on at ground level...the writers are real teens... there is no talking down... it's appealing, lively, and makes you want to try the recipes.' thesinglegourmettraveleller.wordpress.com 'This fabulous cookbook has been shortlisted for The People's Book Prize and been featured in The Sunday Times Oxford Literary Festival and in the Gourmand Magazine. This cookbook and rough guide to ethical eating is not just for teens though, it's for everyone who wants to eat well, pay less and save the planet! My soon to be 12 y/o loved this book...a great gift for teenagers of all ages and has great advice for everyone to live by. I've cooked some of the recipes from it and they taste delicious!' @NotAllAboutBoys 'a basic guide to cooking in-season, environmentally sound produce and seriously delicious food - all on a budget...kudos to The Green Teen Cookbook for converting me from a reluctant cook (as my parents will tell you) to someone who actually quite liked the feeling of preparing a meal!' utterlyscrummyblogspot.co.ukTable of ContentsForeword A Guide to Seasonal Cooking Measurement Conversion Table Part 1: A Rough Guide To Ethical Eating How to eat seasonally Why eat healthily? What is fair trade? How to source local products Organic food The ethics of vegetarianism Processed foods and additives Freeganism The supermarket superpower Glossary: Larder, Quick Fire recipes, Kitchen safety Part 2: Recipes That Don’t Cost The Earth Breakfast On The Go Lunch Munch Meals To Impress Tapas For Parties Emergency Meals and T.V. Dinners Sweet Treats That Are Good For You Snacks and Smoothies Do-It-Yourself Index
£12.34
Grub Street Publishing Sweets and Desserts from the Middle East
Book SynopsisAll Arto der Haroutunians twelve cookbooks written in the 1980s became classics; 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. His Sweets & Desserts of the Middle East is regarded as the seminal work on the subject but it had been out of print for almost thirty years. At last here in a new edition is the Middle Eastern cookbook that everyone wants. In this book he takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natutal food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing do have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalisingly fragrant, sweet and succulent or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.
£17.09
Grub Street Publishing Bread and Oil: A Celebration of Majorcan Culture
Book SynopsisCoarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomás Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sautéed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.
£11.69
Grub Street Publishing English Puddings
Book SynopsisWith an already cult-like following, this book is described as the definitive guide to puddings; both sweet and savoury. Mary Norwaks English Puddings is now being reissued as part of Grub Streets classic range, to adorn bookshelves alongside the highly acclaimed cookery writers, Elizabeth David and Jane Grigson. This delightful book offers a fascinating insight into the story of the pudding from its birth to the final bake. It is organised by pudding type ranging from: Jellies, Blancmanges and Flummeries, to Dumplings, Pies and Tarts.
£13.49
Prospect Books Cooking and Dining in Tudor and Early Stuart
Book SynopsisWhat is unique about Brears’ book is that he combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining halls, where that food was cooked and consumed. His prose is enlivened by his drawings as accurate as can be which lay bare to the modern reader just what was going on in places like Hampton Court palace, as well as in humbler homes throughout the land. There are plenty of recipes for those who like to try things for themselves, all properly tested by the author, who is a historic food consultant to TV and country house owners. The era begins with the near medieval styles of Henry VII and VIII, with special attention to Henry VIII’s propagandizing banquets and feasts for foreign monarchs; progresses to the reign of Elizabeth, the effects of new foodstuffs from America, and treats some the great houses of the Tudor aristocracy; and finishes with the first two Stuart kings, James I and Charles I under whose rule we began to move towards a more modern style of cooking and when we also started to produce cookery books in large number.
£36.00
Prospect Books Cherries & Mulberries: Growing & Cooking
Book SynopsisFrom ?Bing? cherries, names after one of the Chinese workers in the 1870s Oregon cherry farm owned by Henderson Lewelling, to maraschino cherries which originated in Yugoslavia when a liqueur was added to the local cherry ?Marasca?, cherries are a herald of summer. They originated in the Caucasus Mountains, and were mentioned in 74 BC by Pliny the Elder, and then spread from Rome to Britain. We have much to learn about cherries and mulberries, and we need to discover how versatile they are. Now, the country that produces the most cherries is Turkey, but they are easy to grow in your own garden, attract the local wildlife and birds, and are beautiful.
£14.24
Prospect Books Vintage Breadboards
Book SynopsisDecorative ?bread-platters? were hugely popular in Victorian times, firstly among the elite who commissioned custom-made items featuring their coats-of-arms and mottos. They were also used to commemorate royal ceremonies, and of course, families put their crests on them if they were upper class. By the 1860s, enterprising workshops were producing bread-platters more cheaply with standardised carving for the mass market. The production centre until the 1950s was Sheffield, with skilled turners, carvers and metalworkers collaborating to produce matching sets of tableware. In the book, Madeleine Neave shows us how beautiful and varied the boards were, with the inclusion of butter knives, butter churners, and memories from her mother, Rosslyn, who began the collection after a childhood on a farm, milking cows by hand, and making butter.
£15.20
HarperCollins Publishers Persepolis: Vegetarian Recipes from Peckham,
Book SynopsisThe part-time vegetarian who was identified in Sally’s first book, Veggiestan, has become a thing. Great swathes of the population are now eschewing meat for the best part of the week in favour of healthier, vegetable–based alternatives. The appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater. Since opening her vegetarian café within her shop Persepolis, Sally has seen an explosion of interest in her Middle Eastern-influenced vegetarian dishes. Inspired by the food Sally serves up daily to her hungry customers, this sequel to Veggiestan, ventures a little further from the Middle Eastern shores, deserts and mountain ranges to other continents and beyond... The book still mostly draws on Sally’s experience in Mediterranean and Middle Eastern cuisine, but once again she looks to all parts of the globe for vegetarian recipes (and stories). Persepolis brings you the most outstanding (and fun) ways of feeding without meat or fish, stopping along the way for a chat with the residents and a bit of sightseeing. 150 new recipes, including more vegan recipes/alternatives, offer a fantastic variety of ideas for the vegetarian cook.Trade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine
£24.00
Grub Street Publishing The Book of Latin American Cooking
Book SynopsisThe Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.
£21.25
Grub Street Publishing Akelare: New Basque Cuisine
Book SynopsisAfter nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team.
£24.00
Grub Street Publishing Seaweed: An Ocean of Food
Book SynopsisThere is more to seaweed than as a wrapper for sushi – it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It’s easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try.
£17.00
Graffeg Limited Flavours of Wales: Welsh Seaweed Cookbook, The
Book SynopsisThe Welsh Seaweed Cookbook features one of the best known ingredients in Welsh cooking: seaweed, most commonly recognised in its cooked form as laverbread. Along with recipes for traditional Welsh laverbread, there are also notes on the use of seaweed in modern cooking such as making a sauce for fish dishes and an accompaniment to Welsh lamb.
£8.21
Meze Publishing The Bristol Cook Book
Book SynopsisThe Bristol Cook Book celebrates the best of the area's food and drink scene with stunning photos, beautiful recipes and anecdotes from Bristol's finest independent restaurants, cafes, delicatessens, pubs, farm shops and producers. These include Ahh Toots, The Mall Deli, Rosemarino and Hyde & Co.
£20.00
Meze Publishing The Leeds West Yorkshire Cook Book
Book SynopsisFrom quirky home-grown cafes to sleek city-centre restaurants and off-the-track country pubs, The Leeds and West Yorkshire Cook Book offers a veritable slice of the region's burgeoning food and drink scene with over 40 recipes from The Box Tree in Ilkley, Craft House and Bondgate Bakery to name just a few.
£20.00
Meze Publishing The Cardiff Cook Book: A celebration of the
Book SynopsisThe Cardiff and South Wales Cook Book is the latest in Meze Publishing’s `Get Stuck In’ series of regional cook books, celebrating the best of the region’s food scene with over 30 recipes from a wide selection of local foodie businesses. These include some of the area's finest local restaurants, delis, gastro pubs, cafes and suppliers including recipes and a foreword from Penarth-based Michelin star holder James Sommerin, who includes his fabulous Welsh Lamb with broad beans, turnip and cumin dish. Also featured are Llanelli's Sosban restaurant, who take great pride in using the best of Welsh ingredients, as well as home delivery concept One Mile Bakery, run by ex-Newport Gwent Dragons rugby star Nick Macleod, Cardiff's Cocorico (finalists in last year's Bake Off Creme de la Creme TV show) and beef aficionados Burger Theory, who share their kimcheese burger recipe. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.
£11.96
Meze Publishing The Edinburgh and East Coast Cook Book: A
Book SynopsisThe Edinburgh and East Cook Book is the latest in the `Get Stuck In’ series of regional cook books from Meze Publishing. It celebrates the best of the area’s food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across Edinburgh and the east coast of Scotland including St Andrews, St Monans and Newport-on-Tay. Among this line-up are The Newport – a fine dining restaurant by MasterChef winner Jamie Scott – and the recently opened Fhior, as well as successful local brand Pickering’s Gin, bistro revolutionaries Pie Not and community-focused Stockbridge Market. Fish and seafood from Scotland’s beautiful eastern coastline makes its way throughout the book, telling the stories of those who proudly source and showcase the best produce from their native land and sea. Whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in Scotland’s capital city from Swedish and Brazilian to Japanese and modern Scottish dining.
£11.96
Ryland, Peters & Small Ltd Foodie City Breaks: Europe: 25 Cities, 250
Book SynopsisA gourmet, bite-sized guide to 25 of the best cities in Europe for foodies to visit. Foodie City Breaks: Europe is a gourmet, bite-sized guide to 25 of the best cities in Europe for foodies to visit. Want to know the best brunch spot in Berlin, where you can sample the finest pintxos in San Sebastian, or fancy tucking into the tastiest dishes in Copenhagen – Europe’s hottest foodie destination? Need a place for the perfect dinner date in London or want to get off the tourist trail and learn where the locals go in Paris? With its blend of venerable culinary destinations such as Bologna and Barcelona, to cutting-edge cities like Berlin or up-and-comers including Tallinn and Edinburgh, Foodie City Breaks: Europe will provide you with a snapshot of 25 European culinary capitals, each with 10 recommendations any self-respecting foodie simply must try. It’s the perfect travel companion for a long weekend, with all the hard work and research done for you. Simply pick a place to eat and tuck in.
£9.49
Bonnier Books Ltd Beautifully Real Food: VEGAN MEALS YOU'LL LOVE TO
Book SynopsisMany of us, for various reasons, are trying to reduce the amount of meat and dairy in our diets but are reluctant to let go of our favourite foods.When chef Sam Murphy decided to change her lifestyle, originally just to lose weight and have a more balanced diet, she assumed that her days of eating pizzas, burgers and brownies were over. But after experimenting in the kitchen, Sam realized that she could still eat all of those irresistibly indulgent dishes while looking after herself and the world around her.Bringing all of Sam's best recipes together, this incredible collection includes delicious, healthy options for breakfast, lunch and dinner, as well as sides, salads, sauces, smoothies and desserts. It features Sam's recipes for:Spaghetti CarbonaraChickpea Chilli Cheese ToastiesLoaded Vegan Hot DogsSalted Caramel BrowniesCookie Dough CerealThe Vegan Big MacAnd many, many more.Whether you're looking to go without meat or dairy every day, every week or just once a month, or if you just want to indulge in guilty food without the guilt, Beautifully Real Food is the perfect guide to making meals you can really enjoy.
£17.09
HarperCollins Publishers Cooking for the Sensitive Gut: Delicious,
Book SynopsisAbout one in five of the population are intolerant to the food that they eat. Most have sensitivities to a range of different foods making preparing food a nightmare and sitting down to a meal can be torture. What can they eat without getting ill or running the risk of nutritional deficiency? What can they cook for their family and friends? Cooking for the Sensitive Gut is the perfect guide to how you can restrict the ingredients that cause you problems and still prepare a whole range of recipes that are simple and fun to cook and delicious to eat. From fresh and healthy breakfast ideas, to wholesome mains such as Butternut Squash and Coconut Laksa, cooking for the sensitive gut has never been so easy. Straightforward and authoritative advice from a gastroenterologist and nutritionist means it's never been so easy to learn how to treat your tummy well.
£11.69
Murdoch Books Use it All: The Cornersmith guide to a more
Book SynopsisBuy less, buy whole, use it all This practical handbook is an invitation to reduce food waste while eating generously. It's a book for people juggling real life and trying to make better choices in their kitchens. For years Alex Elliott-Howery and Jaimee Edwards, from boundary-breaking food community Cornersmith, experimented in their home kitchens to figure out how to feed their families efficiently, affordably and sustainably. The result is this invaluable guide to modern food wisdom.Structured around weekly seasonal shopping baskets, it includes:- More than 230 recipes with alternative flavour combinations so you can adapt a recipe to what you have on hand (and never get bored!)- Clever ideas to make the most of the whole ingredient so that a little goes a long way- Waste hacks for turning tired produce or offcuts into something special.Use It All offers a simple, delicious way to cook and eat by buying less, wasting less and making more with what you've got.Table of Contents'SHOPPING BASKET 1'EGGSWhiskey soursSpicy nuts and seedsToasted muesliCoconut macaronsCured egg yolkStrawberry curdMayonnaiseBaked eggsThe best vegetable sliceBROCCOLICharred broccoliTired broccoli toastiesWhole broccoli pestoLEAFY GREENSThe best green sauceWhat's-in-the-fridge tabbouleh-style saladGreen pocketsSOFT HERBSSpicy green Thai-style saucePestoSalsa verdeChimichurriPARMESANParmesan rind brothCoral's parmesan biscuitsParmesan and cracker crumbsRICOTTASalted left-over ricotta (ricotta salata)Baked ricottaSpinach and ricotta dumplings in lemon butter sauceRHUBARBRhubarb compoteRoasted rhubarb cheat's relishRhubarb ketchupRhubarb and ricotta tea cake'SHOPPING BASKET 2'A WHOLE FISHWhole baked fishCheat's marinaraFish tacosPicnic fish sandwichesRustic fish stewFish stockFish cakesSWEETCORNCorn cob stockCheat's tortillasCharred sweetcorn in their husksQuick pickled sweetcorn salsaCreamed sweetcornCornbreadA WHOLE LETTUCEStir-fried left-over lettuceSoy-pickled lettuceCharred or barbecued lettuce wedgesLettuce cupsCUCUMBERSCucumber salad with sesame seeds and peanutsGin-pickled cucumbersCharred cucumber salad with salad onions and mint oilGARLICPickled garlicRoast garlic paste for pizza, pasta and dressingsToum (Lebanese garlic dip)GREEN ONIONSLeft-over spring onion pancakesFried spring onions and flavoured oilDijon mustardPoached fruitVincotto Wine vinegarPEANUTSPeanut butterCandied peanut treatsMiso satay sauceSatay salad bowlA WHOLE PINEAPPLEPineapple skin syrupPineapple sodaCharred pineapple with honey, salt and limePineapple hot sauceWhole pineapple cake (Gluten free)MANGOESMango skin syrupMango compoteQuick mango relishMango yoghurt cake'SHOPPING BASKET 3'A WHOLE CHICKENAva's sticky kimchi chicken piecesChicken and vegetable dumplingsJude's mum's Hungarian chickenChicken meatballsThe magic poached chickenVietnamese-style chicken saladTaco Tuesday spiced shredded chickenChicken sandwichesRoast chicken scrap stockA WHOLE CAULIFLOWERWhole cauliflower bakeCauliflower frittersCauli schnitzelsTurmeric-pickled cauliflower stemsRoasted cauliflower floretsSauteed cauliflower stems and leavesRaw cauliflower saladLEEKSBraised whole leeksLeek and not-much-chicken pieSauteed leek topsFENNELShaved fennel, orange and black olive saladSpicy fennel top green sauceRoasted fennel with citrus zest and chilliBERRIESBerry jamStrawberry and fennel shrubStrawberry shrub cocktailBerry jam dropsTired berry sauceROLLED OATS, SESAME SEEDS AND TAHINIRaw muesli mixTahini-roasted muesliBircher muesliEasy homemade muesli bars'SHOPPING BASKET 4'A WHOLE CABBAGEKitchen scrap sauerkrautSauteed cabbage and appleSpicy pickled cabbageQuick cabbage curryAs you like it pancakeA lesson in making slawPOTATOESPotato pikeletsSweet potato frittersPotato peel chips!Giant potato rostiThe simplest potato gnocchiLENTILSRed lentil and potato dalEasy lentil saladLentil stewSAUSAGESTiny sausage meatballsPotato pizza with garlic, rosemary and sausageSausage rollsONIONSCaramelised onionsSticky onion relishQuick pickled red onionAPPLESSuper-quick stewed appleRescued apple chutneyLeft-over apple skin caramelHomemade scrolls'SHOPPING BASKET 5'MUSHROOMSA batch of mushroom BologneseMushroom duxelleMushroom saltDried mushroomsMushroom, rice and greens pieFried mushroom dumplingsRICERice frittersFried riceBreakfast rice porridgePilafOven-baked risottoKALEBright green garlicky kaleKale chipsKale, seaweed and sesame seasoning mixGREEN BEANSBlack pepper green beansUse it all green bean relishThe most delicious way to cook tired green beansFermented garlicky green beansGRAPESRoasted wrinkly grapesQuick pickled grapesTired grape and date pasteDRIED FRUITSWholemeal dried fruit sliceClear-out-the-pantry cookies'SHOPPING BASKET 6'SILVERBEETA batch of sauteed silverbeetSilverbeet and potato curryWhole-bunch-of-silverbeet soupSauteed silverbeet stemsSilverbeet galetteBEEF BONESBasic beef bone stockPasta in brothMinestroneCheat's ramenCreamy mushroom soupRoasted tomato soupA BUNCH OF CELERYThe most delicious way to cook tired celeryWaldorf saladQuick pickled celeryGarlicky celery leaf pestoFROZEN PEASHerby pea pureeCurried peasPea and mint soupChickpea and pea falafelCHICKPEASChickpea flatbreadsSoccaHomemade bhaji mixHummusCITRUSWhole fruit marmaladeWhole lime or lemon pickleCitrus zest butterPreserved lemons or limesPreserved lemon gremolataBlood orange tarte tatin'SHOPPING BASKET 7'A WHOLE PUMPKINAll-purpose roasted winter vegetablesWinter vegetable saladHearty roast vegetable soupCurried vegetable pocket piesSeeded pumpkin soda breadSpicy pepitasPumpkin skin and vegetable-scrap stockPumpkin and sage sauce for pasta, lasagne or ravioliBACONA BUNCH OF BEETROOTBeetroot and barley risottoBeetroot stem salsaBeetroot chocolate browniesWhole beetroot saladCARROTSVietnamese-style pickles using one carrotCarrot kimchiCarrot salad with carrot topsWOODY HERBSHealing herbal teaFlavoured herb vinegarHerby saltDRIED BEANSThe best baked beansMexican-style beans and refried beansPEARSHoney caramel roasted pearsSavoury-roasted pearsPear butterBANANASQuick banana and coconut chutneyBanana whip: the quickest ice cream everBanana chipsBlack banana jamGINGERQuick pickled gingerGinger cookiesSpicy kitchen scrap pasteUse it all loaf'SHOPPING BASKET 8'TOMATOESAll-purpose roasted tomato sauceSlow-roasted wrinkly tomatoesSemi-dried tomatoesSimple tomato saladTomato riceQuick tomato ketchupEGGPLANT, ZUCCHINI AND CAPSICUMZucchini mashZucchini, mince and bread koftaSimple zucchini saladRatatouilleSummer harvest lasagneRoasted wrinkly vegetable pickleRoasted capsicum harissaStir-fried chilli eggplantIndian eggplant kasundiHarissa-roasted eggplantCHILLIEasy sambalMake your own chilli flakesFermented chilli pasteBASILBasil pestoBasil ice creamBasil-infused boozeMINCESpiced minceLess-meat mince for burgersBreadcrumbsCroutonsCrackers from old breadFrench toastPanzanella STONE FRUITSPlum and honey ice blocksSimple peach saladGrilled peaches with honey and saltHomemade jamCornersmith muffins
£17.09
HarperCollins Publishers The Hedgerow Cookbook: Delicious Recipes for
Book SynopsisIt’s free, it’s fun and it’s very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. Why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink? It’s free, it’s fun and it’s very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. The joy of turning nature’s bounty into delicious produce to enjoy with the family or to use to make a lovely gift is being rediscovered in kitchens across the country. Explore the deliciously different flavours of wild food, from bilberries and nettles to hazelnuts and damsons – all of which are free for the picking. Learn how to use a range of wild foods creatively in over 100 easy recipes, ranging from jams, jellies and chutneys to starters, main courses, cakes, puds, cocktails and cordials. With chapters on Flowers & Hips, Leaves, Berries, Fruit with Stones, Fruit with Pips and Nuts, why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink?
£999.99
Grub Street Publishing Flavours of Greece
Book SynopsisRosemary Barrons Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor's Choice in The New York Times in the year of its publication and it is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.
£17.09
Grub Street Publishing Tapas: Classic Small Dishes from Spain
Book SynopsisTapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with 2 sauces, chicory and blue cheese, mushrooms with garlic and rosemary, aubergine puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion – such as spring, summer, autumn and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evokes the spirit of a country where food is the essence of the community.
£14.39
Grub Street Publishing Cook with Joan Roca
Book SynopsisCook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. This book shares twenty-five years of professional knowledge in an easy, visual and educational manner: boiling, frying, curing, pickling, blanching, marinating, grilling, smoking, and many other essential techniques that you can put into practice with a selection of easy, delicious recipes. This is a definitive guide to the secrets of cooking. The book demonstrates every aspect of cookery: how to organize the weekly shop, the basic tools, the essential cuts, taking care of food, seasonal products, tricks and advice to optimize your cooking and the best way to conserve ingredients, plus a selection of simple recipes that put all the techniques described in the book into practice. In these pages one of the world’s greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.
£28.00
Grub Street Publishing North African Cookery
Book SynopsisArto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate.
£21.25
HarperCollins Publishers Taco Loco: Mexican street food from scratch
Book SynopsisJoin Jonas Cramby on a trip through one of the world’s most exciting street food cuisines! Recreate your all-time street-food favourites with delicious recipes that are bursting with authenticity. Crunch your way through the crispiest corn tostada, feast on a classic quesadilla, and then cool off with a thirst-quenching fruit agua fresca. Jonas will teach you all the tips and tricks to recreate these mouth-watering dishes at home, from the best recipes for antojitos (snacks), to dulces (sweets) and bebidas (drinks). Plus, you'll discover how to make traditional sugar skulls to celebrate Día de los Muertos, the simplest way to to make the ultimate tortillas, and the trendiest tunes to ask a mariachi band to play! And, of course, you will learn how to make tacos. Lots of tacos. An incredible amount of tacos. Mexicans are crazy about tacos, and after you’ve read this book you will be too.
£17.00
