Cookery Books
Hancock House Publishers Ltd ,Canada Berries Cookbook Natures Gourmet Series
Book SynopsisOver 100 berry recipes to enjoy. Exquisite full-color photographs throughout. From the Nature's Gourmet Series. This unique Cookbook series includes Wild Game, Berries, My Personal Cookbook, Seafood and Salmon Cookbooks with unique recipes for all occasions. In the Berries Cookbook, you will find recipes for more than 100 new and old berry favorites. With recipes from sparkling beverages and delicious entrees to seductive desserts. Whether it's the Strawberry Chicken Salad with Hoisin-Sesame Dressing, Lemon Curd Waffles with Blueberry Sauce, Beef Tenderloin with Blackberry Port Wine or Saskatoon Berry Soup, you can recreate these wonderful recipes at home no matter where you live. Bon appetite!
£11.39
Hancock House Publishers Ltd ,Canada Seafood Cookbook
Book Synopsis
£11.39
Hancock House Publishers Ltd ,Canada My Personal Cookbook
Book Synopsis
£11.39
Hancock House Publishers Ltd ,Canada Alaska Berries Cookbook
Book SynopsisOver 100 berry recipes to enjoy. Exquisite full-color photographs throughout. From the Nature's Gourmet Series. This unique Cookbook series includes Wild Game, Berries, My Personal Cookbook, Seafood and Salmon Cookbooks with unique recipes for all occasions. In the Berries Cookbook, you will find recipes for more than 100 new and old berry favorites. With recipes from sparkling beverages and delicious entrees to seductive desserts. Whether it's the Strawberry Chicken Salad with Hoisin-Sesame Dressing, Lemon Curd Waffles with Blueberry Sauce, Beef Tenderloin with Blackberry Port Wine or Saskatoon Berry Soup, you can recreate these wonderful recipes at home no matter where you live. Bon appetite!
£11.39
Hancock House Publishers Ltd ,Canada Alaska Wild Game Cookbook
Book Synopsis
£11.39
Alicon Holdings Ltd Whitewater Cooks Together Again Volume 5
Book Synopsis
£24.26
Massey University Press It Takes a Village
Book Synopsis
£31.50
Headline Publishing Group A Pub For All Seasons
Book SynopsisA FINANCIAL TIMES AND SPECTATOR BEST DRINK BOOKS OF THE YEAR 2024''The book follows the seasons, and does a smart job of being elegiac and a little magical without trying to deny modernity'' Financial Times, Drinks Books of the Year''A poetic meditation on the public house ... an appreciation of what makes a pub great'' Spectator, Drinks Books of the YearA splendid book, ruminative, delightful and as full of good cheer as the best pub. Mail on SundayA genial ramble of a book ... a paean to the pub and its crucial role in community life. Country LifeEver since he was old enough to enjoy them, award-winning journalist and beer-expert Adrian Tierney-Jones has been visiting and drinking in pubs all over the country.As the world opened up post-Covid and we were all finally able to return to our locals, Adrian''s love for this British institution burned even brighter and he promised himself he would travel around the UK in search of the best pub he could find.The story of one man through the year and his travels to all corners of the country, A Pub For All Seasons follows Adrian as he visits far-flung corners of the country. From mellow, gentle pubs in autumn and dim, cosy spots in winter to bright, lively bars in spring and wondrous, buzzing gardens in summer, Adrian speaks to locals and landlords, hears unique sounds and stories, and samples food, drink and atmosphere. He watches the wild and beautiful similarities, differences between pubs, and notices how they all shift, tonally, throughout the year.And what started as a simple quest to find a nice place to sit and drink, ends up revealing to Adrian so much more: the secret to what truly makes the perfect British local across the four seasons.A hymn to the unique charms of the British pub ... Elegiac, moving and as satisfying as a cool pint of Harvey''s Best on a hot Summer''s day. Henry JeffreysAdrian Tierney-Jones doesn''t just visit pubs - he inhabits them and gives them a voice, allowing them to tell us how they act as the cornerstones of culture and community. Pete BrownProfound, personal and powerful. Beer Insider
£18.00
Cambridge University Press The Cambridge Companion to Literature and Food
Book SynopsisThis Companion provides an engaging and expansive overview of gustation, gastronomy, agriculture and alimentary activism in literature from the medieval period to the present day, as well as an illuminating introduction to cookbooks as literature. Bringing together sixteen original essays by leading scholars, the collection rethinks literary food from a variety of critical angles, including gender and sexuality, critical race studies, postcolonial studies, eco-criticism and children''s literature. Topics covered include mealtime decorum in Chaucer, Milton''s culinary metaphors, early American taste, Romantic gastronomy, Victorian eating, African-American women''s culinary writing, modernist food experiments, Julia Child and cold war cooking, industrialized food in children''s literature, agricultural horror and farmworker activism, queer cookbooks, hunger as protest and postcolonial legacy, and ''dude food'' in contemporary food blogs. Featuring a chronology of key publication and histTrade Review'The book is clearly written and full of engaging facts and literary connections.' M. K. Bloodsworth-Lugo, ChoiceTable of ContentsIntroduction: the literature of food J. Michelle Coghlan; 1. Medieval feasts Aaron K. Hostetter; 2. The art of early modern cookery Joe Moshenska; 3. The Romantic revolution in taste Denise Gigante; 4. The matter of early American taste Lauren Klein; 5. The culinary landscape of Victorian literature Kate Thomas; 6. Modernism and gastronomy Allison Carruth; 7. Cold War cooking J. Michelle Coghlan; 8. Farm horror in the twentieth century Michael Newbury; 9. Queering the cookbook Katharina Vester; 10. Guilty pleasures in children's literature Catherine Keyser; 11. Postcolonial tastes Parama Roy; 12. Black power in the kitchen Erica Fretwell; 13. Farmworker activism Sarah D. Wald; 14. Digesting Asian America Anne Anlin Cheng; 15. Postcolonial foodways in contemporary African literature Jonathan Bishop Highfield; 16. Blogging food, performing gender Emily Contois.
£74.09
WW Norton & Co Learning Korean
Book SynopsisA wildly inventive (Food & Wine) James Beard Awardwinning chef interprets one of Asia's greatest cuisines for the everyday eaterTrade Review"Inspired by meals he’s eaten in intimate family settings, Serpico here applies his refined restaurant background to home cooking, creating a Korean cookbook meant for the average home cook. . . If your goal this year is to learn Korean home cooking, Serpico has come up with a breezy, savvy way to teach you." -- Dayna Evans - Eater
£25.19
Abrams Whats Good
Book Synopsis
£14.11
Gibbs M. Smith Inc 101 Things to Do with a Jar 101 Cookbooks
Book Synopsis
£999.99
Gibbs M. Smith Inc Farmhouse Weekends
Book Synopsis
£23.75
Gibbs M. Smith Inc 101 Things to do with a Cake Mix new edition
Book Synopsis
£999.99
Bloomsbury Publishing PLC Food You Can Forage
Book SynopsisTrade ReviewA handy photographic guide to locating, identifying and preparing wild foods... perfect for families and amateur naturalists keen to hone their foraging skills. * Vegetarian Living *Table of ContentsAn Introduction to Foraging The Ethics and Safety of Foraging Making Good Use of this Book Woodland Coastlines Heathland Meadows Recipes Foraging Calendar Photograph Credits Index
£15.29
Rowman & Littlefield The Chicago Chefs Table
Book SynopsisCelebrating Chicago''s best restaurants and eateries with recipes and photograph, The New Chicago Chef''s Table profiles signature at home recipes from over 50 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Chicago''s farm-to-table way of life.Trade Review"Chicago Chefs Table does an amazing job capturing Chicago cuisine, from street food to the fine dining institutions of the city. Use this book as a guide to experience all that Chicago has to offer."—Paul Kahan, Executive Chef/Owner, Blackbird Restaurant Group (Blackbird, Avec, BigStar, Publican) "Amelia's work accurately captures what we Chicagoans know—that our city is one of the world's great food cities. As you turn the pages, you can hear the raucous sounds of bustling dining rooms, watch the seeming chaos of the kitchen at full throttle, and smell and taste culinary creations as diverse the city itself. This book brings us the heartbeat of our food-centric city and lets us peer into Chicago's vibrantculinary soul. As I read it, I couldn't be prouder." —Christopher Koetke, MBA, CEC, CCE; Executive Director, Kendall College School of Culinary Arts; Vice President Laureate International Universities Center of Excellence in Culinary Arts "As a Chicago chef, I am very proud of our ever growing and changing culinary scene. The chefs, stories, and recipes gathered in this book are a great showcase of what our amazing city has to offer!"—Stephanie Izard, Chef/Owner, Girl & the Goat and author of Girl in The Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks
£31.56
Adams Media Corporation Holiday Hacks
Book Synopsis
£12.39
Random House USA Inc Inspiralize and Beyond: Spiralize, Chop, Rice,
Book SynopsisSpiralizing isn''t just about noodles anymore, so blogger Ali Maffucci satisfies paleo, vegan, vegetarian, and gluten-free diets with 125 healthy recipes for vegetarians and meat-eaters alike. “Ali continues her genius spiralizing but adds in a number of other ways to approach vegetables, to make it easy to get your five (or more!) a day.” —MindBodyGreenFor the first time, Ali Maffucci, founder of the healthy culinary brand Inspiralized, is going beyond expectations—and beyond spiralizing. In this book she shows you a myriad of additional ways to add nutrients to your diet, reach a personal health goal, or just make good-for-you meals at home. Sweet potato slabs replace toast, cauliflower becomes pizza crust, broccoli turns into tots, avocado gets moussed, jackfruit mimics pulled meat—and that’s just the beginning. Among the brand-new recipes, complete with nutritional information, you’ll find Rainbow Lasagna, Apple French Toast, and Cauliflower Steaks with Chimichurri. Rest assured, Ali still offers up some favorite spiralized dishes, too. Get ready to get your veggies on.
£14.24
Quercus Publishing Mountains According to G
Book SynopsisCycling fans obsess about climbs and big mountains. They love reading about their tests and tribulations and they love to ride them - a cricket lover can never bat at Lord's, or a football supporter score at Wembley, but any rider can take on the challenge of an iconic mountain. This is Geraint Thomas's inside guide to 25 of the greatest cycling climbs in the world.
£16.99
Lone Pine Publishing,Canada Great Stories of the Sea
Book SynopsisThe lifeline for all the writers collected here is the ocean's edge. Stephen Crane, Frank Stockton, Norman Duncan, Thomas Raddall, Alistair MacLeod, Silver Donald Cameron and others share blustering tales about ready ships and sailors longing to put to sea. The stories cover both modern and historical events.
£13.49
University of Alberta Press Collecting Culinaria: Cookbooks and domestic
Book SynopsisThe Linda Miron Distad Culinaria Collection, housed at the University of Alberta Libraries, currently consists of more than 3,000 food-related texts from around the world, spanning several centuries. Collecting Culinaria accompanies an exhibit at the Bruce Peel Special Collections Library featuring cookbooks and household guides from the collection, as well as other selected items from the Library's holdings. The catalogue highlights some of the collection's most intriguing texts and their themes, including manuscript cookbooks, dietetics and health, and celebrity chefs. Collecting Culinaria draws from and celebrates this vast and diverse trove of social, cultural, and gastronomic history.Trade Review"Collecting Culinaria is a tribute to an extraordinary trove of historic cookbooks collected by Linda Distad, a University of Alberta librarian who died in 2012. Distad had a mania for heritage recipes; her collection ran to more than 3,000 titles, including the first English-language cookbook published in Canada, The Cook Not Mad, circa 1830.... Recipes date from Roman times, but Culinaria credits an English homemaker, Isabella Beeton, as author of the 'culinary and household management touchstone' that started the whole ball rolling in 1859. Mrs. Beeton’s Book Of Household Management ran to 1,112 pages of recipes, cleaning tips and advice.... Collecting Culinaria is spectacularly illustrated with photos and artwork." [Full review at http://bit.ly/1Li7qFE] -- Holly Doan * Blacklock's Reporter *"Collecting Culinaria offers a wealth of images and history from the collection which ranges from manuscript images to cookbooks centered on food and health to early compilers such as Isabella Beeton whose tips and recipes became household standards, and The Cook Not Mad, which became the first English cookbook to be published in Canada in 1830. This magnificent cookbook history is a top pick for any culinary reference holding..." * California Bookwatch *"...the book functions as a tasting menu, offering readers tantalizing glimpses of the Collection's treasures, whetting appetites for a longer visit and closer scrutiny.... Pages reproduced from the manuscript cookbooks are particularly intriguing..." -- Nathalie Cooke * Canadian Literature, Summer 2015 *
£27.89
Taylor Trade Publishing Best 50 Omelets
Book SynopsisMany ethnic cuisines have omelette-like dishes, but the French have elevated the omelette to its present perfection and popularity. Experienced cookbook authors Coleen and Bob Simmons simplify omelettes to the essentials, then show you how to add the variety of fillings and sauces which make omelettes one of the world's most versatile and best-loved foods.
£7.23
Clear Light Publishers Red or Green Chile Bible: Love at First Bite:
Book SynopsisIn Red or Green Chile Bible: Love at First Bite, chilinista Harmon Houghton, will introduce and guide you through the wonders, magic and mystique of the chile cuisine with detailed instructions and explanations on how to prepare, cook and serve chiles from aromatic sweetness to a tongue blistering experience and every degree of addictive heat in between to make you feel you are alive. With over 250 recipes for Appetizers, Salsas, Salads, Breakfast, Stews, Entrees, Side Dishes and Postres. You will be able to increase your culinary skills to new highs to please your family, friends and relatives for any occasion. The essential recipes explain the preparation of Red and Green chile form fresh, dried, or ground ingredients into pastes, and sauces that can be prepared in advance for use in any recipe. The ingredient lists will identify the of the pallet of spices, cheeses, legumes, meats, sweeteners and flavors you can use to spice your chile and create aromatic, pungent, and taste sensation.
£14.39
Stewart, Tabori & Chang Inc Coming Home
Book SynopsisHome is where the heart ought to be. But nowadays too many of us are missing the human connection and emotional replenishment that only a rewarding home life can bestow. Designer Rosanna Bowles wants to change that. In Coming Home, she shares a year-round plan for establishing traditions—and, in the process, making memories—that will restore home to its central place in your family’s life. Taking her cues from the seasons’ changing moods—spring’s awakening, summer’s vibrancy, fall’s bittersweet transition, and winter’s introspection—Bowles creates a calendar of activities, rituals, and celebrations that will bring you back home in the deepest and most fulfilling sense. And because the table is where family and beloved friends most often come together, she provides more than fifty favorite recipes—for simple family meals and sumptuous holiday feasts—that deliciously express each season’s character.
£12.74
American Traveler Press Grandma's Favorite Country Recipes
Book Synopsis
£14.39
American Traveler Press Las Vegas Winning Recipes!: A Collection of
Book SynopsisNo gamble here as you stack your chips next to a new favorite recipe dealt to you by Las Vegas Winning visitors. Whet your appetite with these tried-and-true dishes: Fremont Street Shrimp Jambalaya, Vegas Strip Salmon, Winning Walnut Pie, Silver Dollar Pancakes and many more. Includes ''Best Bet tips'' on: Roulette Table, Baccarat, Winning Poker Hands, Craps and more. You''re always a winner with Las Vegas Winning Recipes!
£11.39
American Traveler Press Best BBQ Recipes
Book Synopsis
£14.39
HarperCollins Focus Hollywood Cocktails: Over 95 Recipes Celebrating
Book SynopsisHollywood Cocktails is a true toast to Hollywood and the film industry!Paramount Pictures, the oldest Hollywood studio in operation, has released countless award-winning and box office-busting movies that have spanned the age of cinema, from the medium’s silent advent to talkies, color, and CGI blockbusters.In this book, you’ll find: More than 100 cocktails inspired by over 100 iconic films A collection of film facts Detailed recipes that guarantee you’ll never again be wondering what to drink or watch Focusing on iconic films all released by Paramount Pictures, Hollywood Cocktails is a gorgeously illustrated book of star power filled with all things that will delight movie buffs and mixologists alike!
£22.33
HarperCollins Focus The Stale Bread Cookbook: 50 Zero Waste Recipes
Book SynopsisDelicious Recipes, Gorgeous Illustrations: This hardcover edition comes with original watercolor illustrations depicting delicious recipes, useful cooking tips, and the history of stale bread.This book is a must-have for meal planners and bread bakers of all skill levels. Stale bread is a great foundation of dozens of recipes, from croutons and bread pudding to bread soup. Learn how to make that loaf of fresh bread last even longer with these money-saving recipes. This hardcover edition comes with original watercolor illustrations depicting delicious recipes, useful cooking tips, and the history of stale bread. Simple to use and easy to make, this informative cookbook is sure to become a cornerstone of your kitchen.
£12.34
Shambhala Publications Inc Prep: The Essential College Cookbook
Book SynopsisA simple guide to one of life’s most essential skills: cooking. New to the kitchen? Living on your own for the first time? Don’t be intimidated! This useful guide has everything you need to cook yourself real meals with real food. Centered around 10 basic lessons to get you comfortable in the kitchen, this book will get you whipping up nutritious meals, satisfying snacks, and simple desserts for you and your friends in no time. Also included are notes on knife skills, essential (and nonessential) cooking tools, and stocking your pantry. This is your go-to guide for cooking basics.
£999.99
Greenleaf Book Group LLC The Humane Table: Cooking with Compassion
Book SynopsisDelicious recipes for home chefs who are mindful about the welfare of animals. Now, more than ever, a large percentage of home chefs are conscious of where their food comes from. They want to support farmers and ranchers who do things right and care deeply about the well-being of animals. In line with this holistic approach, Dr. Robin Ganzert, CEO of American Humane-America's first national humane organization-has compiled delicious recipes featuring ingredients that are compassionately produced by farmers, ranchers, and other organizations that are American Humane Certified™. The recipes are constructed around the seasons-summer, fall, winter, and spring-so that whether home chefs are simmering a stew on a cold night or grilling out under balmy skies, they can set a humane table year-round. Compassion and love are the ingredients for a humane table-a setting where American Humane's shared values of treating animals with kindness, respect, and dignity are truly celebrated. The Humane Table is for those home chefs who support these same principles.
£22.95
Sasquatch Books Makini's Vegan Kitchen: 10th Anniversary Edition
Book SynopsisPlum Bistro, Seattle’s acclaimed vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. A beloved local hangout, it’s also a pit stop for out-of-towners, including celebrities like Joaquin Phoenix. This cookbook, now in its tenth year in print stronger than ever, will be completely updated with a refreshed cover design and brand-new title for the anniversary edition paperback release. It features more than 80 of Plum’s flavourful, comforting recipes for brunch, soups, salads, entrées, desserts, and more. Dishes include: Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta, Barbecue Oyster-Mushroom Sliders with Pickled Onions, Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom 'Scallops', Tiramisu Pancakes, Black Plum–Ginger Sorbet with Lemon Cream, And much more!Trade Review"We so appreciate the wonderfully creative recipes in this very beautiful cookbook! The importance of delicious vegan food helps pave the way for those who desire to make the transition from the standard animal-based diet."—Joaquin Phoenix, Academy Award-nominated actor and activist; Summer Phoenix; Rain Phoenix; and Liberty Phoenix"Makini Howell’s cookbook will prove to anyone just how delicious vegan cuisine can be. Her food is flavorful, fresh, and mouthwatering. A must-have for anyone who loves to eat. This is a cookbook I will buying for my friends and family." —Kim Barnouin, co-author of the New York Times Best Seller, Skinny Bitch "The food at Plum Bistro is comfort food, fresh food, tasty and innovative food: a testament to the talented and driven owner and head chef, Makini Howell. It’s one of my favorite vegan restaurants in the world." —India.Arie, Grammy Award-winning singer/songwriter "What Makini does at Plum and as a personal chef is creative, innovative, and satisfying. . . . Instead of seeing ‘vegan’ as a restriction, she has her own style. I never feel like I am missing anything." —Common, Grammy Award-winning actor, author, artist, and activist"I dare you to open this cookbook from Seattle's Plum Bistro to any page and not think the recipe you find there is completely irresistible. Tiramisu pancakes? Check. Cauliflower bisque with fresh fennel? Yes, please. Black plum and ginger sorbet? Oh, you know it. Chef Makini Howell's recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season. ...Oh, and did I mention they're all vegan?"—The Kitchn"From Seattle food icon Makini Howell comes this much-anticipated cookbook, a luscious volume of recipes from the author’s family-owned restaurant, Plum Bistro. Howell’s cooking is all about simple, fresh, and local, and this photo-filled book...showcases such delights as Pesto Plum Pizza, Barbecue Oyster-Mushroom Sliders, and Fresh Blueberry Shortcake. Let the mouthwatering commence."—VegNews"You don't have to be a vegan to love these healthy creations from the famous Plum Bistro."—Examiner.com"This colorful vegan cookbook from Seattle-based Plum Bistro captures the spirit and passion of chef, owner, and life-long vegan Makini Hawell with her recipes for vegan spins on pantry essentials, breakfast favorites, small plates, mains utilizing tofu, tempeh, and seitan, and desserts. Many of the recipes are also gluten-free and soy-free, but the book's luscious photos are sure to whet anyone's appetite, dietary restrictions or no."—Portland Monthly"The vegan chef makes it look easy, with chapters on replacements for conventional staples (egg foam, anyone?), a helpful dissection of meat substitutes, and even a few mostly raw dishes for those in transition. Highlights: tostadas with spicy strawberry avocado relish, and balsamic tofu with white bean sauce and agave pumpkins. Most recipes are soy and/or gluten free and definitely aren’t all broccoli and turnips; expect recipes for sinful—yet morally sound—treats like tiramisu pancakes and tempeh vermouth."—Seattle Metropolitan"These recipes are for dishes full of flavour, texture and colour. Oh, and they’re vegan."—The Montreal GazetteTable of ContentsRECIPE LIST(GF) = Gluten Free | (SF) = Soy FreeFUNDAMENTALSCream Cheese Crème Fraîche (GF)Egg Foam and Green Egg Foam (SF/GF)Green Egg Foam Water (SF/GF)Sweet Soy Cream (GF) Savory Soy Cream (GF) Savory Rice Cream (SF/GF) Sweet Rice Cream (SF/GF) Basil Soy Ricotta (GF)Agave Balsamic Vinaigrette (SF/GF) Basil-Walnut Pesto (SF/GF)Roasted Garlic Cloves Two Ways (SF/GF)Raw Tofu Relish (SF/GF)Garlic-Ginger Oil (SF/GF) BEGINNINGSChocolate Crepes with Cream Cheese Crème Fraîche, Sliced Bananas, and Chocolate Maple Butter (GF)Good Old-Fashioned Blueberry Pancakes (SF/GF)Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy CreamTiramisu PancakesFig Crepes with Ricotta, Arugula, and Agave Balsamic (GF)Pesto Plum Pizza with Balsamic ArugulaHeirloom Tomato Toasts with Oregano, Grapes, and Ricotta SoyOyster Mushroom Scramble with Sweet Peppers, Onions, and Fresh Tofu (GF)Savory French Toast “TLT”SALADS AND SOUPSGrilled Black Plum and Jicama Salad with Radicchio (GF)Quinoa-Millet Cherry Salad (SF/GF)Polenta and Orange Salad with Fennel Salsa (GF)Apple Ginger Salad (SF/GF)Avocado Salad with Seitan BitesBlood Orange and Fresh Tofu Salad (GF) Roasted Beet and Blood Orange Salad with Cilantro Pesto (SF/GF)Grilled Peach and Arugula Salad with Soy Ricotta and Grilled Sourdough ToastCreamy Millet Corn Chowder (SF/GF)Habanero Yam Soup (GF)Cauliflower Bisque with Fresh Fennel (GF) Raw Kale and Seaweed Salad with FreshTofu and Ginger-Garlic Oil (GF) SMALL PLATESCharred Broccolini (SF/GF)Smashed Purple Potatoes with Parsley (SF/GF)Chai-Spiced Yam Bruschetta with Crunchy Kale (SF)Oven-Roasted Cherry Tomatoes with Thyme on Toast (SF)Spicy Chili-Lime Edamame (GF) Curried Red Yam Fries (SF/GF) Grilled Wild Mushroom Toasts Charred Brussels Sprouts and FingerlingPotatoes with Crispy Smoked Tofu (GF)Jerk Tofu and Roasted Yam SlidersBarbecue Oyster Mushroom Sliders with Pickled OnionsManna Bread with Raw Tofu Relish and Cherry SalsaTOFU, TEMPER & SEITANSpicy Peach Tofu and Tempeh with Charred Purple BeansBalsamic Tofu with White Bean Sauce and Agave Pumpkins (GF)Pesto Tofu with Smashed Purple Potatoes and Charred Asparagus (GF)Hazelnut Tofu and Tempeh with Millet and Blueberry SaladTempeh VermouthApple Tempeh FilletsChimichurri Seitan SteaksOregano and Parsley Grilled Seitan Steaks TRANSITIONAL RAWRaw “Lasagna” with Basil-Walnut PestoKale Pesto “Pizza”Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish (GF)Jicama Avocado “Ravioli” with Peach and Watermelon Salsa (GF) PASTAFresh Spinach Pasta (SF)Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom “Scallops”Roasted Yam Ravioli with Apple Tempeh Fillets and Chanterelle Cream SaucePlum’s Smoky MacGRAINSMillet-Stuffed Baby PumpkinsGrilled Spelt Crust Pizza with Pears and RicottaBlue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and RicottaQuinoa Risotto with Panko-Fried PortobellosWhite Bean and Summer Rye Chops Salad with Pesto-Grilled Eggplant (SF) DESSERTSToasted Chocolate Bread with Cream Cheese Crème FraîcheSautéed Rosemary Plums with White Wine and Blueberry Butter Sauce (GF)Oven-baked Peaches and Cream (GF)Peppered Agave Figs (GF)Everybody-Dives-In Chocolate Chip Brownies (SF/GF)Strawberry Crepes with Custard Sauce (SF/GF)Black Plum–Ginger Sorbet with Lemon Cream (SF/GF)Fresh Blueberry Shortcake AFTERWORDVegan Frankfurter and Smoked Yam Puppy Treats
£21.84
Workman Publishing Winner! Winner! Chicken Dinner: 50 Winning Ways
Book SynopsisWith this cookbook on your kitchen counter, you’ll prepare delicious chicken suppers with confidence and ease. Author Stacie Billis’ light, funny, and instructional tone takes the intimidation factor out of working with chicken, whether you’re breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavor. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple–Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe providing ample inspiration, Winner! Winner Chicken Dinner will help you master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.
£11.89
Chicago Review Press Gut Reactions
Book SynopsisHow much do you really know about how the human body works and how it reacts to food, exercise, nutrition, and the environment? While most people have read about at least one fad diet, they're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the United States. Gut Reactions by chemist Simon Quellen Field shows readers how their bodies react to food and the environment and how their brains affect what and how much they eat. It reveals why some diets work for some people but not for others, based on genetics, previous weight history, brain chemistry, environmental cues, and social pressures. It explores how dozens of hormones affect hunger and satiety and interact with the brain and the gut to regulate feeding behavior. And it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain as cocaine, heroin, amphetamines, and nicotine. Whether you’re looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome impact your food cravings, Simon Quellen Field has the scientific answers for you. Trade Review"Impressively informed and informative." -- Midwest Book Review"a good book for those who want to understand the science behind obesity." -- Manhattan Book Review
£15.15
Simon And Schuster Group USA The Italian Daughters Cookbook
Book Synopsis
£999.99
Independently Published Cooking for Dumb Motherf*ckers, 30 Easy As Pie Recipes for Even the Dumbest of Motherf*ckers
£10.73
Sourcebooks, Inc A Sprinkle in Time
Book Synopsis"The first shake shop mystery delivers all the delectable ingredients cozy mystery fans crave. This terrific series debut is certain to tempt the reading palates of fans of Cleo Coyle, Sarah Graves, and the much-missed Diane Mott Davidson."-Library Journal, STARRED Review for Pint of No ReturnThe second book in the Shake Shop Mysteries-a new murder in town has Trinidad Jones thrown for a scoop!It's Alpenfest in Upper Sprocket! Yodelers are congregating in the square, tourists flocking to the town, and Trinidad Jones is scooping up some fall flavors at her Shimmy and Shake Shop.The cherry on the sundae is her upcoming feature in The Scoop magazine. She's determined to serve up the perfect interview, but it won't be easy, thanks in part to her meddling Cuban grandfather Papa Luis who has decided to make Sprocket his home for the foreseeable future. Papa Luis has set himself up as a taxi driver in his classic 1951 Buick.But things take a turn when Papa Luis tells her he's found a corpse in his trunk. Upon closer investigation, they realize the body has disappeared. With the assistance of Juliette and Bonnie (her sisterhood of exes) and the way too handsome nut farmer Quinn Logan, Trinidad must solve the mystery of the disappearing corpse, before her father is up to his neck in a murderous mess.Praise for Pint of No Return, Book 1 of the Shake Shop Mysteries:"Murder offers the heroine a surprisingly fresh start in this charming series kickoff" -Kirkus Reviews"A delicious charmer featuring a triple scoop of murder" -Library Journal
£8.23
Ryland, Peters & Small Ltd Cauliflower Power: Vegetarian and Vegan Recipes
Book Synopsis
£9.49
Ryland, Peters & Small Ltd Home-Grown Harvest: Delicious Ways to Enjoy Your
Book SynopsisMore than 150 recipes for making the most of your home-grown fruit and vegetables – from warming soups and bakes to vibrant summer salads and tangy preserves. There is nothing as satisfying as growing your own produce – home-grown fruit and vegetables, picked and used at the height of freshness, are more tasty and nutritious than any supermarket offerings. Not only that, but they also cut down on food miles and can be a far more budget friendly way to eat. Home-grown Harvest is a celebration of the bounty you can grow in your garden, back yard or even windowbox. Cultivating your own fruit and vegetables does not have to mean eating the same dishes days in a row to use up produce. Instead, this book will show you how to use creatively what you grow in an array of exciting combinations. Simply organised, the book makes each vegetable or fruit the star of its own chapter, providing a wealth of different recipes to use up any gluts you may have (from the garden or a trip to the farmers’ market). From fresh dishes such as Triple Tomato Risotto with Basil or Strawberry Tiramisu, to preserves and chutneys, which can be stored for future use, each recipe is selected because it is rich in fresh produce. With handy tips and hints for preparing vegetables, and beautiful photographs throughout, Home-grown Harvest is an invaluable guide to cooking seasonally and eating very well indeed.Trade ReviewHome-Grown Harvest gives you the skills to emulate Felicity Kendal by growing your own food, with 150 recipes of maximum deliciousness – Balance
£999.99
Ryland, Peters & Small Ltd Perfectly Dressed Salads: 60 Delicious Recipes
Book SynopsisFind fresh inspiration with these delicious recipes for perfect dressings and use them to add new depth of flavour and pizzazz to your salads. The key to any great salad is using good-quality, fresh ingredients but it is the dressing that can make or break the final result. With that in mind, this truly useful book features delicious recipes for a wide variety of exciting dressings that take their inspiration from different world cuisines – from classic French emulsified oil and vinegar vinaigrettes to creamy, mayonnaise-based dressings, plus exciting Asian and Japanese-style dressings to discover.
£999.99
Ryland, Peters & Small Ltd Fridge Raid: Flexible, Kitchen-Foraged Recipes
Book SynopsisA collection of super-flexible recipes that encourage confident, intuitive cooking, minimize food waste and show how you can create delicious home-cooked food day-to-day. Want to save time, money and energy by using up your existing food stocks rather than constantly grocery shopping and then struggling to use up leftovers? Here Megan Davies shows how, by helping you develop intuition for using what you already have in your kitchen. She shares her vibrant, accessible and, most importantly, flexible recipes for kitchen-foraged meals that can be rustled up just by looking in the fridge or store cupboard. Each recipe has a highly inventive ingredients table, showing how to swap and substitute ingredients, depending on what you have to hand, making it easy to ring the changes and work with what you have. Cooking this way is something that comes naturally to Megan and here she shares her secrets, to equip you with the skills and tricks needed to make your own food go further, whilst at the same time refreshing your weeknight meal roster and enjoying some weekend feasting.
£15.19
Chronicle Books Lets Fix Lunch Enjoy Delicious PlanetFriendly
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£13.49
Ultimate Olive Oil
Book Synopsis
£7.96
Quercus Publishing The Table Comes First
Book SynopsisThe Table Comes First is at once a celebration of the rituals of eating - the scene of families, friends, lovers coming together, or breaking apart, the core of our memories - and an exploration of the extraordinary transformations that our notion of what makes food 'good' has undergone. Taking the reader from the birth of the restaurant in 18th century France to the molecular Meccas of Barcelona The Table Comes First is the delightful beginning of a new conversation about the way we eat now.Trade Review'Like the Argentinian [Lionel Messi], Gopnik is always worth watching' Telegraph. * Telegraph *'He may be the best food writer there is. He's certainly the most thoughtful - the most philosophical' Evening Standard. * Evening Standard *'Extraordinary' GQ. * GQ *'Brilliant ... flamboyant and greedy' Independent. * Independent *'Gopnik, a brilliant writer on the New Yorker, makes a passionate case for the centrality of the table to our lives, and the binding force of sitting down to the 'nightly miracle' of dinner' Sunday Times. * Sunday Times *'Gopnik writes beautifully ... this is a lovely history of the way we think about all sorts of things' William Leith. * William Leith *'His writing here is a high-glazed wonder' Kathryn Hughes, Guardian. * Guardian *'These are personal essays in the fullest sense of the word, sieving the big subjects of the book's subtitle - family, France, food - through one man's well-furnished mind' Guardian. * Guardian *'He may be the best food writer there is. He's certainly the most thoughtful - the most philosophical' Evening Standard. * Evening Standard *Table of ContentsA Small Starter: Questions of Food. COMING TO THE TABLE: Who Made the Restaurant? What's the Recipe? E-mail to Elizabeth Pennell - Anchovies, Bacon, Lamb. CHOOSING AT THE TABLE: How Does Taste Happen? E-mail to Elizabeth Pennell - Lamb, Saffron, Cinnamon; Meat or Vegetables? E-mail to Elizabeth Pennell - Chicken, Pudding, Dogs; Near or Far? E-mail to Elizabeth Pennell - Salt, Pork, Mustard. TALKING AT THE TABLE: In Vino Veritas? E-mail to Elizabeth Pennell - Potatoes, Steak, Air; What Do We Write About When We Write About Food? What Do We Imagine When We Imagine Food? E-mail to Elizabeth Pennell - Rice, Milk, Sugar. LEAVING THE TABLE: Paris at Last; E-mail to Elizabeth Pennell - Salmon, Broccoli, Repentance; Endings; Last e-mail to Elizabeth Pennell . Reading on the Way Home.
£12.34
Otago University Press From Kai to Kiwi Kitchen: New Zealand Culinary
Book SynopsisIn the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field.Table of ContentsPreface -- PART I: The Macmillan Brown Lectures, 2008 -- 1 Maori Cookery before Cook / Helen M. Leach -- 2 Cookery in the Colonial Era (1769-1899) / Helen M. Leach -- 3 Culinary Traditions in Twentieth-Century New Zealand / Helen M. Leach -- PART II: Cookbooks and Culinary History in New Zealand -- 4 Changing Kitchen Technology / F. Jane Teal -- 5 The Uptake of Nutritional Advice / Janet Mitchell -- 6 Putting Fish Back on the Menu / Duncan Galletly -- 7 Guiding the Culinary Tradition: The School of Home Science / Raelene Inglis -- 8 Cooking on a Dais: From Daisy to Daish / Michael Symons -- Contributors -- Acknowledgements -- Works Cited -- Index.
£999.99
Golden West Cookbooks Winning Recipes!
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£7.99
Golden West Publishers (AZ) Cowboy Cookbook
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£11.39
Heritage House Publishing Co Ltd An Edible Journey (3rd Edition): Exploring the
Book SynopsisCuisine Canada''s Gold Medal for Canadian Food Culture In this new edition, food writer and forager extraordinaire Elizabeth Levinson continues her quest for the best culinary experiences on Vancouver Island and the Gulf Islands. With over thirty new destinations to visit, this award-winning guidebook takes you from neighbourhood coffee shops, bakeries and fine bistros to chocolate makers and lively farmers'' markets. Meet the devoted local growers, wine makers and chefs, many of whom have left behind high-profile careers in other fields to dedicate themselves to the land and to producing delicious local food. Meant to inspire readers to savour and explore the best that the islands have to offer, An Edible Journey belongs in every foodie''s knapsack.
£22.09
