Cookery Books
Clarkson Potter/Ten Speed Vietnamese Food Any Day
Book Synopsis
£18.90
University of Minnesota Press Black Hunger Soul Food And America
Book SynopsisTrade Review"What emerges from this deeply critical, at times humorous, foray into African American food history is a theoretical work as sensuous as the subject matter. Witt takes the reader on a journey through popular food discourses and along the way unpacks the signifiers of belonging, resistance, abjection, purity, and lust. Reading Black Hunger, I was reminded that food is not simply good to eat, it is also good to think with."—American Anthropologist"A fascinating look at food’s role in African-American culture."—Chicago Sun-Times"A well-researched and insightful discussion of the creation of mythology about black women and food."—Women’s Review of Books"The work is an impressive collection of cultural artifacts that allow a reader to understand the political implications of purchasing a bottle of Aunt Jemima syrup, or the gender-specific implications that adopting a vegetarian diet may hold for African American women."—MultiCultural Review Table of ContentsAcknowledgments ProloguePart I Servant Problems One "Look Ma, the Real Aunt Jemima!" Consuming Identities under Capitalism Two Biscuits Are Being Beaten: Craig Claiborne and the Epistemology of the Kitchen DominatrixPart II Soul Food and Black masculinity Three "Eating Chitterlings Is Like Going Slumming": Soul Food and Its Discontents Four "Pork or Women": Purity and Danger in the Nation of Islam Five Of Watermelon and Men: Dick Gregory's Cloacal ContinuumPart III Black Female Hunger Six "My Kitchen Was the World": Vertamae Smart Grosvenor's Geechee Diaspora Seven "How Mama Started to Get Large": Eating Disorders, Fetal Rights, and Black Female AppetiteEpilogue Appendix African American Cookbooks Chronological Bibliography of Cookbooks by African Americans Notes Works Cited Index
£14.24
Prospect Books SWEET SLICES OF HISTORY: Baking and Cakes
Book SynopsisMarjory Szurko has written an account of the recipes she found, her wonderful recreation of the sweet dishes at events she ran at Oriel College, Oxford, and the history of the recipes. From Courtly Cuisine from the fourteenth century, through to Country House Confections in the early twentieth century, the reader will discover how to cook these rare sweets and recreate the past. Illustrated with photographs of the sweets and full descriptions of their unique tastes using the rare spices from the times; this is a book like no other on historical cookery. The authentic recreations of sweet dishes from historical recipes will make your mouth water.
£14.24
Random House USA Inc How to Cook Without a Book: Recipes and
Book Synopsis
£23.75
Les Editions du Delirium Midnight Feasts: An Anthology of Late-night
Book Synopsis
£12.34
Rockridge Press The Dairy-Free Comfort Food Cookbook: 110 Recipes
Book Synopsis
£16.14
Page Street Publishing Co. Picture Perfect Food: Master the Art of Food
Book SynopsisShoot Stunning, Professional Food Photography that Looks Good Enough to Eat! Snapping unbelievably gorgeous food photos has never been simpler than with Picture Perfect Food, your all-in-one guide to delicious-looking images from prolific photographer and educator, Joanie Simon. Whether you're an up-and-coming food blogger, looking to break into commercial photography or capturing food just for fun (and your Instagram account), this approachable collection of tutorials will have you taking tantalizing and tasty shots with every snap of the shutter. No matter if you're using your phone, your fanciest DSLR or any camera in between, you'll gain complete confidence as you expand your technical knowledge and grow your artistic eye, creating awe-inspiring images that dazzle the senses. With her cheerful teaching style, Joanie walks you through each element of a masterful food photo in chapters devoted to Camera Settings, Light and Shadow, Story, Props Styling, Composition, Food Styling and Finding Inspiration. Learn how to find the best light in your house for standout shots and to delve into the shadows to create a moody and mesmerizing atmosphere; discover how to compose the elements in your scenes through color theory and visual weight for unforgettable images that capture and hold the eye; and uncover the secrets of styling sensational salads and stunning soups and keeping your cool when shooting frozen foods, among other essential tricks of the trade. With camera in hand and Joanie's expert guidance at your fingertips, tackle every photography challenge with confidence and take your food photos from meh to mouthwatering in no time.
£16.14
The University of Alabama Press The Story of Food in the Human Past How What We
Book SynopsisOffering a sweeping overview of how and what humans have eaten in their long history as a species, this book uses case studies from recent archaeological research to tell the story of food in human prehistory.Trade ReviewThe Story of Food in the Human Past is fascinating and well written and covers a broad swath of archaeology with a tone that will not only engage students, but also general readers interested in the archaeology of food."—Jerry D. Moore, author of The Prehistory of Home and Visions of Culture: An Introduction to Anthropological Theories and Theorists, Fifth Edition
£58.65
HarperCollins Publishers Inc Anthony Bourdain Remembered
Book SynopsisA moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain A NEW YORK TIMES BESTSELLER When Anthony Bourdain died in June 2018, the outpouring of love from his fans around the world was momentous. The tributes spoke to his legacy: That the world is much smaller than we imagine and people are more alike than they are different. As Bourdain once said, “If I’m an advocate of anything, it’s to move…Walk in someone else’s shoes or at least eat their food.”Anthony Bourdain Remembered brings together memories and anecdotes from fans reminiscing about Bourdain’s unique achievements and his enduring effect on their lives as well as comments from chefs, journalists, filmmakers, musicians, and writers inspired by Bourdain including Barack Obama, Eric Ripert, Jill Filipovic, Ken Burns, Questlove, and José Andrés, among many others.These remembrances give us a glimpse of Bourdain''s widespread impact through his political and social commitments; his dedication to travel and eating well (and widely); and his love of the written word, along with his deep compassion, open-mindedness, and interest in lives different from his own.Anthony Bourdain Remembered captures Bourdain''s inimitable spirit and passion in the words of his devoted fans as well as some of his closest friends and colleagues.
£21.25
Fantagraphics Einstein's Beets
Book Synopsis
£29.74
Random House Publishing Group Vegetable Simple A Cookbook
Book Synopsis
£24.00
Independently Published El Control de la Diabetes Guía y Libro de Cocina: Fáciles, Saludables y Deliciosas Recetas Para Diabéticos.
£12.25
Prospect Books Cured, Fermented and Smoked Foods: Proceedings
Book Synopsis
£27.00
HarperCollins Publishers Inc Amboy
Book SynopsisFilipino recipes from the the creator of the legendary Eggslut in LA, host of the hit online series The Burger Show, and the most prominent Filipino chef in the US.Trade Review“Ever since I first tasted the Eggslut truck, I knew the food was special, and when I met Alvin, I understood why. He’s a wonderful person whose love of food shines through in every bite.” —Seth Rogen “I think Alvin has an uncanny ability to manifest what is just so perfectly of-the-moment, but always just a bit before all of us know that yes, that’s EXACTLY what we all want and need right now. His delicious food is the stuff that you crave and think about for days and weeks after. This book is an amazing window into his life and process.” —Chef Daniel Humm “Any book that starts out with a method for cooking rice is right on as far as I am concerned! Alvin begins there and sets out on a journey that tells the story of his personal and culinary life, stopping along the way to share the recipes of his family, his influences from the restaurant world and the side trips he has taken on his way to becoming the well-rounded chef and pied piper for the Filipino food movement that he is today. From beef & cabbage soup to Filipino/Japanese curry, this book will draw you along from story to story, recipe to recipe, and give you a glimpse into the mind of a fiercely creative and driven man told in a voice that is true and real.” —Andy Ricker “Be it in the sheen of a custardy egg on brioche or across millions of YouTube players each week, Alvin has been a passionate and inspirational fixture in the modern culinary pantheon. Now, in his debut cookbook, he shares his knowledge, his creativity, and his Filipino-American experience through every insightful story and mouthwatering recipe." —Andrew Rea, creator of Binging with Babish "This wild ride of a collection has bluster, but also heart and personality to spare." —Publishers Weekly (starred review) —
£25.64
Penguin Random House Group Dialas Kitchen
Book SynopsisFood and travel writer Diala Canelo shares 100 healthy, vegetable-forward recipes inspired by her international travel.
£22.94
Gallery Books The Pasta Queen: A Just Gorgeous Cookbook: 100+
Book Synopsis
£27.62
Quercus Publishing I'll Try Anything Once: New edition of this
Book SynopsisOriginally published as Relish, a fully revised and updated edition of the eye-opening story of one woman's incredible appetite for life: Dame Prue Leith, judge of hit show GREAT BRITISH BAKE OFF, tells all from childhood in South Africa to becoming a DBE.'What a terrific tale it is - of a South African girl who could stand the heat and made the kitchen into a remarkable career' TelegraphPrue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly lived life to the full. Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides. In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting role as a judge on Great British Bake Off, now a hit show in the United States as well as the UK. Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to women readers everywhere.
£12.34
Rockridge Press The Complete Fish Cookbook: A Celebration of
Book Synopsis
£18.99
Rockridge Press Complete Wok Cookbook: 125 Classic Chinese
Book Synopsis
£17.09
America's Test Kitchen The Complete Cooking for Two Cookbook 10th
Book Synopsis
£28.80
Insight Editions Runescape The Official Cookbook
Book Synopsis
£18.70
Potter/Ten Speed/Harmony/Rodale The Maison Premiere Almanac: Cocktails, Oysters,
Book Synopsis
£28.50
Legare Street Press Basler Kochschule.
a huge range and FREE tracked UK delivery on ALL orders.
£24.65
Legare Street Press Die Theorie der Gleichungen.
a huge range and FREE tracked UK delivery on ALL orders.
£22.75
Workman Publishing Fatty Fatty Boom Boom: A Memoir of Food, Fat, and
Book Synopsis"A delicious and mouthwatering book about food and family, the complicated love for both, and how that shapes us into who we are . . . I absolutely loved it!" -Valerie Bertinelli"My entire life I have been less fat and more fat, but never not fat," writes Rabia Chaudry, who was raised with a lot of love. And that love looked like food. Delicious Pakistani dishes-fresh roti, chaat, pakoras, and shorba-and also Pizza Hut, Dairy Queen, and an abundance of American processed foods, as her family discovered its adopted country through its (fast) food. In Fatty Fatty Boom Boom, Chaudry chronicles the dozens of times she tried and failed to achieve what she was told was her ideal weight. The truth is, she always loved food too much to hold a grudge against it.This memoir is at once an ode to Pakistani cuisine, including Chaudry's favourite recipes; a love letter to her Muslim family, both here and in Lahore; and a courageously honest portrait of a woman making peace with a body that gets the job done but refuses to meet the expectations of others.Trade Review“Yes, Fatty Fatty Boom Boom is a book about food and Rabia’s relationship to food, how that relationship influenced her life and how she ultimately, as she says, becomes friends with her body. It’s also a profound act of generosity as Rabia invites us into her life with candor, humor, and kindness, for herself, her family and anyone who has reflected on their relationship to food. Not incidentally, it’s a terrific read and one you can appropriately plow through or savor. I cannot recommend Fatty Fatty Boom Boom highly enough. I can’t wait for my friends to read Rabia’s story, for my kids to try Rabia’s recipes and for the world to know more about this remarkable woman.”—Chelsea Clinton“A delicious and mouthwatering book about food and family, the complicated love for both, and how that shapes us into who we are. It’s such a relief to not treat food as the enemy any longer and start to learn how to love and nourish the body I have today. I absolutely loved it!”—Valerie Bertinelli“Beautifully weaving together stories of food, family, and self-discovery, Rabia Chaudry’s memoir Fatty Fatty Boom Boom is complex, rich, and revelatory. I was deeply moved by her vulnerability, delighted by her self-deprecating humor, and awe-struck by her honesty. Chaudry sets a grand table before us and invites us to join her as she presents readers with her struggles, triumphs, and insights as a young girl in Pakistan, an awkward middle schooler in Maryland, and a young wife, advocate, and activist. Fatty Fatty Boom Boom is surprising, fiery, and heart-felt. Chaudry’s most important recipe contains the ingredients for loving and honoring who we were, who we are, and who we aspire to be.” —Phuc Tran, author of Sigh, Gone: A Misfit’s Memoir of Great Books, Punk Rock, and the Fight to Fit In“Engrossing…Chaudry refreshingly eschews conventional narratives about weight loss, as well as fat acceptance…Victory is sweet and savory in this ebullient tale of self-acceptance.”—Publishers Weekly (starred review)"Chaudry eloquently portrays the role of food in love and friendship. At the same time, she doesn’t flinch from reporting the humiliations heaped on the overweight at every turn... The literary equivalent of chaat masala fries: spicy, heady, sour, and uniquely delicious.” —Kirkus (starred review)“Chaudry is totally engaging, a perfect host. And after her descriptions of food, readers will be very happy to see recipes included at the end. Utterly delicious!” —Booklist (starred)“…touchingly warm and intimate… Chaudry is an uplifting storyteller and her humor-laden anecdotes balance the underlying gravity of her story with grace and skill. A Pakistani American lawyer struggling with her weight chronicles with humor and sensitivity her path toward inner contentment and shares recipes for chai, ghee and the Pakistani dishes she loves.”—Shelf Awareness“Rabia Chaudry has given us the next chapter in the story of how food shapes self and how self shapes food. Here is an American, a South Asian woman writing at the intersection of food, tradition, gender, the body and pressures without and the journey within. This is an important and savory work.”—Michael W. Twitty, James Beard Award-winning author of The Cooking Gene“A delectable memoir that reads with the intensity of a novel. Devour it all at once, or savor it slowly—there’s no wrong way to enjoy this funny, heart-wrenching, and brutally honest journey of food, family, and learning to love yourself.”—Geraldine DeRuiter, founder of Everywherist.com and author of All Over the Place“This unflinching and often humorous memoir of a Pakistani girl who struggles with her weight and also her family and culture’s reaction to it, shows us Rabia Chaudry’s resilience while highlighting her determination to celebrate the foods she loves. I was rooting for her as she learned to control food instead of food controlling her. The wonderful Pakistani recipes included will surprise anyone who thinks that Indian and Pakistani food are the same.”—Tung Nguyen, author of Mango and Peppercorns“Those who know Chaudry from the podcast Serial may be surprised to read this bighearted, hilarious, and brutally honest journey told with candor, charm, and wit about learning how to love yourself and your body unapologetically while navigating a roller-coaster of a life populated with eccentric and lovable Pakistani family members, delicious food recipes, awkward childhood crushes, failed diets, and Husky pants. I laughed at characters and scenes that seemed lifted from my own Pakistani home and winced at the colorism and fat-shaming that is often so prevalent but unchallenged in our communities. The big-hearted book takes on all of it with an invitation for all of us to be better, while enjoying a glorious, fried samosa along the way.”—Wajahat Ali, author of Go Back to Where You Came From: And Other Helpful Recommendations on Becoming American
£16.14
Ten Speed Press Good Lookin Cookin
Book Synopsis
£21.71
S&s/Simon Element Eat What Elephants Eat
Book Synopsis
£25.49
Alfred A. Knopf Lidias From Our Family Table to Yours
Book Synopsis
£27.00
Gibbs M. Smith Inc 101 Things to Do With a Potato
Book Synopsis
£10.44
Legare Street Press Kilns Mills Millers Meal And Bread
a huge range and FREE tracked UK delivery on ALL orders.
£21.80
America's Test Kitchen Americas Test Kitchen TwentyFifth Anniversary
Book Synopsis
£36.90
Batsford The Independent Cook
Book Synopsis This collection of over 75 simple and delicious recipes is perfect for students, anyone moving out of home for the first time, or just wanting to take their cooking skills to the next level. Whether you're a student, moving into your first flat, or just wanting to improve your cooking skills, this is the only cookbook you'll need to create simple, quick and reliable recipes. This cookbook includes over 75 timeless classics, the majority of which can be made within an hour. Recipes include: Sausage rolls Chilli con carne One pan roast dinner Ratatouille Shepherd's pie Cheesecake Jam tarts Apple, blueberry and cinnamon muffins The Independent Cookis an easy-to-follow guide, which covers all the basic techniques you need to know to set you up for life. The recipes are tasty and straightforward, with QR codes linking to videos of key techniques, which will walk you through how to separate an egg
£17.00
Potter/Ten Speed/Harmony/Rodale What's for Dessert: Simple Recipes for Dessert
Book Synopsis
£28.12
Bergli Helvetic Kitchen: Swiss Cooking
Book Synopsis
£22.49
Cooking Lab Modernist Pizza German Edition
Book Synopsis
£318.75
Interlink Publishing Group, Inc New Middle Eastern Street Food: 10th Anniversary
Book Synopsis
£18.89
Media Lab Books Tastes Like Schitt: The Unofficial Schitt's Creek
Book SynopsisPay homage to the quaintest hamlet in Elmdale County in this fun, unofficial cookbook inspired by the show. Whether you're experienced in the kitchen, or basically eat at the local café for every meal, Tastes Like Schitt has a recipe for you. Specials from Café Tropical, Jocelyn’s down-to-earth dishes, and meals from the Rosebud Motel have inspired this collection of recipes. With 75 full colour recipes, this cookbook features appetizers, drinks, entrees, desserts, and more. Cook your way through them all as you rewatch your favourite episodes. This book makes the perfect gift for any fan of the tv show Schitt’s Creek. As you work your way through the chapters, you will be doing a lot more than just folding in the cheese for the enchilada recipe. Other dishes include: - Rosebud Motel Cinnamon Rolls - Sloppy Jocelyns - There’s a Dead Guy in Room 4-Cheese Macaroni - Twyla’s Meadow Harvest Smoothie - Farm Witches' Peanut Butter Things - Herb Ertlinger's Wine Spritzer - Budd's Bourbon BBQ Sauce - And many more! You'll find a variety of recipes for chefs of all levels. Easy-to-follow recipes make it possible to cook, bake and eat your way through Schitt’s Creek. Grab an apron, preheat the oven, and put on your favourite episode. Let’s make a meal that Tastes Like Schitt!
£15.99
Rockridge Press The Complete Guide to Smoking Meat: 100 Smokin'
Book Synopsis
£17.09
Chicago Review Press A Woman's Place Is in the Brewhouse: A Forgotten
Book SynopsisDismiss the stereotype of the bearded brewer. It’s women, not men, who’ve brewed beer throughout most of human history. Their role as family and village brewer lasted for hundreds of thousands of years—through the earliest days of Mesopotamian civilization, the reign of Cleopatra, the witch trials of early modern Europe, and the settling of colonial America. A Woman’s Place Is in the Brewhouse celebrates the contributions and influence of female brewers and explores the forces that have erased them from the brewing world. It’s a history that’s simultaneously inspiring and demeaning. Wherever and whenever the cottage brewing industry has grown profitable, politics, religion, and capitalism have grown greedy. On a macro scale, men have repeatedly seized control and forced women out of the business. Other times, women have simply lost the minimal independence, respect, and economic power brewing brought them. But there are more breweries now than at any time in American history and today women serve as founder, CEO, or head brewer at more than one thousand of them.As women continue to work hard for equal treatment and recognition in the industry, author Tara Nurin shows readers that women have been—and are once again becoming—relevant in the brewing world.Trade Review"This book is the key to the queendom. If you like women, beer, and history, as I do, then find a comfortable chair and pour yourself a tall frothy glass of fermented barley juice. The adventure you're about to embark on will open your eyes to the forgotten history of women and their role in the greatest civilizing event in history: beer." Teri Fahrendorf, Pink Boots Society Founder"You may or may not have heard of Ninkasi, the Sumerian goddess of beer. You must become familiar with Tara Nurin, the goddess of contemporary beer writing. Tara has been an award-winning writer of beer and the business of beer for Forbes for years. She knows how to grab your attention with fascinating stories in short pieces. With the unlimited space of a book, her story becomes interesting, compelling, and comprehensive." Pete Slosberg, founder of Pete's Wicked Ales and author of Beer for Pete's Sake"Tara Nurin has written one of the more novel and, indeed, necessary beer books of the past few decades. It was an eye-opener to learn about a segment of the brewing past that's often overlooked or simply outright ignored. I highly recommend this read to anyone serious, or even just curious, about beer." Tom Acitelli, author of The Audacity of Hops: The History of America's Craft Beer Revolution and PILSNER: How the Beer of Kings Changed the World"A timely, fascinating, and incisive reminder of what has always been true but too often ignored: women are every bit as core to the beer industry as their male counterparts. Tara Nurin's deeply reported and lovingly told tale underscores that a woman's place isn't only in the brewhouse but across every inch of the beer industry." Josh Noel, author of Barrel-Aged Stout and Selling Out"Tara Nurin shines a much-needed spotlight on the 'herstory' of beer during a time of reckoning and self-reflection in our industry. From Mesopotamian women with cauldrons to modern-day brewery owners like myself, Tara effortlessly captures the evolution and importance of women in beer over thousands of years on the pages of this captivating read!" Natalie Cilurzo, co-owner and president, Russian River Brewing Company"A very insightful book highlighting the relevance of women in the brewing industry in Africa and around the world." Peace Onwuchekwa, brewer, Bature Brewery, NigeriaTable of ContentsForeword Time Line Introduction 1 The Rebeginning 2 Planting the Seed 3 Rainbows End down That Highway 4 The Hymn to Ninkasi 5 The Birth of Beervana 6 Of Goddesses and High Priestesses 7 Decentralization 8 Brew Like an Egyptian 9 The Great Eastward Migration 10 What’s Past Is Prologue 11 Relax, Have a Homebrew 12 It’s a Sahti Paati 13 Slow Food, Slower Beer 14 B(eer) Is for Barbarians 15 The Last of the First Craft Brewery Women 16 The Fatherland 17 Boom and Bust 18 The Image of the Journalist as Wallflower at the Orgy Has Been Replaced by the Journalist as the Life of the Party 19 Alewives Unflattered 20 Beer’s Bridge over Troubled Water 21 Strange Brew: Did Renaissance Brewsters Practice Fermentation . . . Or Witchcraft? 22 These Boots Are Made for Brewing 23 Coming to America 24 From the Back Office to the Boardroom 25 Rivers of Lager Flow Toward Temperance 26 The Customer Is Sometimes Right 27 Prohibited from the Halls of Power No More 28 Big Boss Ladies and the Family Ties That Bind 29 Don’t Worry, Darling, You Didn’t Burn the Beer 30 Beyond Beards, Beyond Breasts 31 It’s a Woman’s World After All 32 Raging Bitches 33 That’s Right, the Women Are Smarter 34 Sisters Are Brewing It for Themselves Acknowledgments Bibliography Index
£16.16
PublicAffairs,U.S. The Next Supper: The End of Restaurants as We
Book SynopsisIn the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking.Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change.Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.
£21.84
Forgotten Books Logik Vol 2 Die Wissenschaft des Denkens und Kritik Aller Erkenntniss zum Selbststudium und fr Unterricht auf Hhern Schulen Classic Reprint
£28.02
America's Test Kitchen The Side Dish Bible: 1001 Perfect Recipes for
Book Synopsis
£28.80
WW Norton & Co The Planter of Modern Life
Book SynopsisWinner of the 2021 IACP Award for Literary or Historical Food Writing Longlisted for the 2021 Plutarch Award How a leading writer of the Lost Generation became America's most famous farmer and inspired the organic food movement.Trade Review"Heyman applies keen narrative skills to tell the story of Bromfield’s celebrity-studded life—two lives, really—as an author and farmer. The result is a rattling good yarn." -- Barry Estabrook - The Wall Street Journal"The Planter of Modern Life is an inspiriting read in its entirety—the kind that restores your faith in the humans that make humanity." -- Maria Popova - The Marginalian"Inspirational...Bromfield’s original insight was seeing the crucial importance of soil health before science really understood why this matters, or how to build it." -- David R. Montgomery - Nature"Mesmerizing. Abounding in wit, insight, elegance, and narrative talent, The Planter of Modern Life is at once terribly entertaining and subtly illuminating—rather like Bromfield himself, a man at ease in the most rarified Parisian gatherings and bumping along on a tractor on his Ohio farm. This original, ardent visionary of the American environmental future still has much to teach us." -- Victoria Johnson, author of American Eden"This is more than a sparkling biography; it’s a botanical adventure story of a full, plant-based bohemian life, following the journey of a modern Johnny Appleseed from Ohio to World War I France to Hollywood to our dinner plates." -- Michael W. Twitty, author of The Cooking Gene"The astounding tale of Louis Bromfield, a rare and accomplished figure who has vanished from collective memory, despite his importance to issues ranging from organic food to the ephemeral nature of fame. An engaging and fascinating book on many levels." -- Mark Kurlansky, author of Cod and Salt"If Stephen Heyman had written Louis Bromfield’s life as a novel, readers would have found the tale too tall to believe." -- Deirdre Bair, author of Parisian Lives"A brilliant, engaging read about the life of a literary icon and, until now, unrecognized founder of the organic movement." -- Dan Barber, chef of Blue Hill at Stone Barns, author of The Third Plate"I couldn’t put this book down. In this wonderful biography, Stephen Heyman pulls the curtain back so those of us who practically idolized this bigger-than-life soil spokesman can finally understand the complicated man behind the legend." -- Joel Salatin, founder of Polyface Farm, author of Folks, This Ain’t Normal"Heyman turns the story of this novelist, screenwriter, nonfiction author, and pioneering farmer into an utterly engrossing account of both his life and his times…[The Planter of Modern Life] is a biography of dual landscapes—literary and pastoral—as much as a chronicle of a man…An outstanding debut." -- Kirkus Reviews (starred review)"In this delightful and exhilarating page-turner…Heyman does an impressive job of combining all of Bromfield’s interests into a cohesive narrative that captivates as both intriguing history and a significant look at early environmentalism." -- Booklist (starred review)
£13.29
Reaktion Books Oyster: A Global History
Book SynopsisSince the dawn of time oysters have inhabited the earth. Naturally high in essential vitamins and minerals, they are one of the oldest known and most widely enjoyed foods consumed by humans. Varying in size from as small as a grape to as large as a dinner plate, the oyster has driven countries towards discovery and exploration. It has been the food of the rich and the sustenance of the poor. Renowned for its supposed aphrodisiac quality, it has inspired writers, poets, painters and lovers. Throughout history, it has also contributed to the spread of diseases such as typhoid and cholera. Follow the story from the prehistoric up to the present day, discovering how the oyster became the food of both paupers and kings, contributed to the building of empires and the demise of ecosystems, and why it may be the creature to help save the world's dying coastal shorelines and reefs.
£14.99
Penguin Random House South Africa The Complete South African Cookbook
Book SynopsisFirst published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions.Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations. There is a wonderful selection of hors d?oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.
£18.99
Toby Press Ltd Haroset: A Taste of Jewish History
Book Synopsis
£18.04
RVB Books LE MANOIR AUX QUATâSAISONS
Book Synopsis
£28.80
Phaidon Press Ltd On Eating Insects
Book SynopsisA compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insectsTrade Review"Phaidon's On Eating Insects: Essays, Stories and Recipes might be the most authoritative book to explore the science, ethics, culture, and increasingly popular gastronomy of insects."—A.V. Club "From Bee Bread Butter to Moth Mousse, On Eating Insects will change the way you look at Nature's most plentiful animals... absolutely crawling with data and details, providing a rich wealth of insights into infinite possibilities."—CraveOnline "[M]eticulously document[s] tasting notes and flavors of insects in a way never previously done."—New Worlder "[On Eating Insects] looks to dispel discomfort at the thought of chowing down on crunchy crickets and the like, through its collection of recipes, stories and essays. The authors takes a holistic look at the subject, including a look at the cultural, political and ecological significance of choosing to eat insects, and argue that to eat something which disgusts us is the height of eating mindfully."—TheWeek.co.uk "Once every decade or so there is a book that deserves to be read, and read carefully and considered seriously by people and policymakers from a wide spectrum of backgrounds... Insects will not save us, but that doesn't mean they shouldn't be eaten; we just have to be realistic about them and the role they could play. This book has the ability to start a truthful conversation about the issue. Chefs, food professionals, and those interested in ecosystems, sustainability and cultural and human diversity will find it engaging and of huge interest."—InGoodTastesUK.com "Hailed as the future of eating, insect gastronomy is creating a real (ahem) buzz in Europe's fine-dining circles."—Easyjet Traveller "A vast-ranging study into the culture and cuisines that already eat insects and what we can learn from them as well as investigating the sustainable issues around what would happen if we all switched to eating grubs and grasshoppers."—PebbleMag.com "After school last Wednesday, I watched my five-year-old daughter pop a dead cricket on to her tongue and proclaim it: 'Like fishy popcorn!' 'MMMm, delicious!' squealed her friend... Compared to beef and pork, insects are also a healthy choice: low in fat and high in calcium... [A] beautiful new book... The chefs and academics of the non-profit Nordic Food Lab collective have assembled a series of essays, travelogues and recipes designed to take readers on a journey... I was gripped... [The book has an] elegantly illustrated recipe section... The travel section is fascinating, though, exposing the absurdities of every culture's arbitrary ideas of what's edible (when and for whom) and what's not... When Amazonian people first tried ginger they exclaimed: 'It's just like ants!'"—Spectator "[A]n unprecedented collection of reports and papers on what insects actually taste like."—Food & Wine Online "The strength of this book lies in its scepticism about the idea of insects as a miracle cure to the world’s regional food crises... The book includes a number of condensed academic essays which shed light on [...] issues of taxonomy... It’s in these rather nerdy chapters that the book is most illuminating. The in-depth explorations offer an accessible take on the wider issues at stake in labelling and categorising, as well as introducing lay readers to some of the existential questions at play when we talk about the practice of entomophagy... When at its best, On Eating Insects evokes the experience of a tasting salon with Michel Foucault; each morsel on the plate is subject to the roving eye of the anthropologist discussing its position as a vibrant and present artefact... The reader returns to the issues at stake with a richer, more satisfying sense of what it is to exist in the world."—TheTenderloinJournal.com "The food photos in this book are so gorgeous that you just might find you've got the bug for bugs."—Independent.co.uk "[T]he first book to holistically explain entomophagy, the human use of insects as food." —Forbes Online "This book is a piece of art... This book is unique... The book consists of very personal and intimate logbook entries of thoughts, adventures, encounters and journeys... You will find a wealth of inspiring dishes... The menus are not illustrated in the overwhelming lavish voluptuousness of Baroque tableaus but in a reduced to the max Zen style... The approach of the authors of On Eating Insects is widely anthropologicaland sociological, why not call it ethnoentomological? Isn't it satisfying to see how a bunch of enthusiastic people can help making a change?... The layout of the book looks carefully controlled and really expensive: an exquisite bibliophile edition. In this book you will find no selfies, no jack-ass bravery pranks, no cheap influencer trash and no public relations start-up Blah Blah. Just respectful, decent, direct statements... A crispy reading experience about primal sensorial delights about things that burst the constraints of the term 'edible', shedding light on cultures in which simple is opposite to primitive, a refreshing attitude." —Journal of Insects as Food and Feed (Netherlands) "Chowing down on insects has made the unexpected transition from taboo to trendy, and On Eating Insects is the first book to take a holistic approach to the subject. Comprised of essays [...] and a selection of refined recipes demonstrating how delicious bugs can be, it is a fascinating read for chefs, food professionals and anyone interested in ecosystems and sustainability."—AmbroSIA (Hong Kong) "An innovative (and strangely pretty) collection of recipes, essays, research and tasting notes. A culinary revolution – and education – of sorts. Bon appetit."—Emerald Street "The most thought-provoking food book I've read all year... Approaches the issue from a fresh angle... Beautifully presented, it includes essays on the ethics of eating insects, recipes – such as anty gin, spicy cricket with asparagus – and a lyrically written travelogue." —The Guardian, Review "Once every decade or so there is a book that deserves to be read, and read carefully and considered seriously by people and policymakers from a wide spectrum of backgrounds... Anyone interested in food and/or sustainability and cultural and human diversity will find this book highly engaging and of huge interest." —LondonLampost.com"[A] titillating glimpse into a category of food that's not going away anytime soon." —The Village Voice
£33.96
