Cookery Books
Birlinn General The Ninth Wave: Love and Food on the Isle of Mull
Book SynopsisFrom Masterchef: The Professionals quarter-finalist Carla Lamont. This book shares the sensual beauty and bounty of the Isle of Mull through the eyes of restauranteur and MasterChef: The Professionals 2020 quarter-finalist Carla Lamont and photographer Dr Sam Jones. At Ninth Wave Restaurant, an enterprising couple have created one of Scotland’s hidden culinary gems. Multiple winner of Best Restaurant Award – VisitScotland, and two-time Winner of Restaurant of the Year – Highlands & Islands, Carla and her rugged fisherman husband Jonny have put Mull firmly on the food map. After lovingly renovating a granite bothy on their windswept croft, they opened Ninth Wave as the first high-end restaurant on the Ross of Mull. The food is an exhilarating blend of the traditional and modern, using the wonderful natural larder of Mull and influences from exotic cuisines from all over the world. Carla has gathered her experiences in this book full of magical imagery, tantalising recipes and quirky anecdotes about cooking, love, life and the challenges of running a restaurant at the edge of the Hebrides. Gloriously illustrated with atmospheric food and landscape pictures of an award-winning photographer, this memoir and cookbook captures the hedonistic joy of all that is the Ninth Wave experience.Trade Review'unusual and compelling ... a sure-fire winner for those in search of inspiration' * Herald *'The author shares the sensual beauty and bounty of the Hebridean island of Mull in this fine book which is elegantly illustrated by photographer Sam Jones' * Scotland Magazine *
£16.19
Poetry Wales Press The Seasonal Vegan
Book Synopsis
£12.34
Equinox Publishing Ltd The Original Mediterranean Cuisine: Medieval
Book SynopsisThe Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today's kitchens. Starting with the natural and cultural affinities of Mediterranean Europe, such that a medieval merchant from Italy could be understood in Marseille and Barcelona, it demonstrates the culinary similarities that differentiated this region from northern Europe. The first edition was published by Wakefield Press in Australia in 1995 and licensed in 1996 to Chicago Review Press in the USA. This edition has been extensively revised and enlarged by a third and is lavishly illustrated with images from medieval texts. It includes new sections on the medieval table and table manners, and discusses the significance of the medieval banquet through a selection of menus.Trade ReviewReviews of the first edition: "There are a relative few number of medieval cookbooks on the market today, making Santich's title an important addition to the small amount of literature on the subject. Blending culinary history with recipes adapted for today's cooks, this traces trends in early Mediterranean cooking styles and provides a range of dishes as examples." Midwest Book Review "A book to be placed both on the history shelves and on the kitchen table." The Sydney Morning Herald "One of the best books yet to appear for cooks with an interest in early (and often distinctly different) recipes. The format in which the recipes are presented is impeccable. The adaptation is given first, so that the cook who is simply interested in a usable recipe need go no further; for those interested in what the original recipe really said (or purists who wish to cook the recipe without any "adaptation"), the original follows, with a translation by its side. Further comments on the dish, including suggested variants, and, sometimes, explanations of why the original recipe was not followed more closely, come at the end. When the adaptation does not exactly match the base recipe, there is usually obvious justification: many of these recipes occur again and again in different collections, and variants from a different version are often preferred." The Medieval Review "A concise and clear introduction to what we know of medieval Mediterranean cuisines... This is well done and the recipes... are well presented." Petits Propos Culinaires "This book is a feast for mind and mouth." Fred Ferretti, GourmetTable of ContentsPreface to the first edition Preface to the second edition 1. The Original Mediterranean Cuisine 2. The Unity of Mediterranean Europe 3. The Medieval Culinary Revival 4. The Hierarchy of Food 5. The Arab Influence 6. The Scent of Spices 7. Mediterranean Ingredients 8. The Mediterranean Kitchen 9. The Mediterranean Table 10. Medieval Menus and Banquets 11. Medieval Table Manners 12. Medieval Recipe Collections 13. The Recipes: Practical Considerations 14. Recipes Sauces Meat and Poultry Fish and Seafood Vegetables and Pulses Pies and Torte Desserts and Fritters Preserves
£999.99
Quercus Publishing The No-cook Cookbook
Book SynopsisBe it for breakfast, lunch or dinner, this book will show you how to cook in a totally new way. Discover 100 easy, innovative, inspiring recipes that don't involve conventional oven cooking - instead you'll find a wealth of clever shortcuts and simple alternative techniques for transforming fresh ingredients into vibrant and nutritious meals.The no-cook philosophy is about far more than just assembly. You'll be surprised and delighted at the variety of gorgeous food you can magic up without even turning on the oven, including dips, soups, noodles and slaws, cheats' pizzas and pasta dishes, simple sushi and ceviche, no-cook interpretations of familiar kitchen classics, and foolproof no-bake desserts. Many of these recipes are naturally much healthier than their oven-cooked counterparts, since there's no frying in oil or basting in butter, but instead plenty of fresh ingredients, simply prepared and assembled, and in some cases kept raw, thereby retaining their natural nutrients and antioxidants. Not forgetting that a no-cook approach helps keep your kitchen cooler and your energy bills that little bit smaller. So whether you're a curious cook in search of new ideas, a kitchen novice with a fear of the oven, or a busy parent seeking weeknight-ready meals, these smart, delicious, no-cook recipes are the answer you've been waiting for.
£18.00
Octopus Publishing Group The Coffee Dictionary: An A-Z of coffee, from
Book SynopsisAn A-Z compendium of everything you need to know about coffee, from a champion barista.Coffee is more popular than ever before - and more complex. The Coffee Dictionary is the coffee drinker's guide to the dizzying array of terms and techniques, equipment and varieties that go into creating the perfect cup. With hundreds of entries on everything from sourcing, growing and harvesting, to roasting, grinding and brewing, three-time UK champion barista and coffee expert Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink.Illustrated throughout and covering anything from country of origin, variety of bean and growing and harvesting techniques to roasting methods, brewing equipment, tasting notes - as well as the many different coffee-based drinks - The Coffee Dictionary is the final word on coffee.
£999.99
Ryland, Peters & Small Ltd Chef Tee's Caribbean Kitchen: Vibrant Recipes
Book SynopsisBring the joy of Caribbean cooking to your kitchen and discover 80 varied and exciting recipes, from street food grills to one-pot stews, salads and rum-based cocktails. Caribbean cuisine offers a world of flavour from Jamaica to Trinidad and Tobago and everything in between, all the islands have their own unique dishes and cooking styles. In this sunshine filled book you’ll find recipes for mouth-watering hot sauces, spice rubs, fragrant marinades and cool chutneys as well as vibrant salads, BBQ wood grills and slowly simmered braises. Food is often eaten on the go from beach shacks or street vendors, who cook up fresh bites every day. Satisfying curries are always on the menu and are traditionally served with rice or Indian-style roti breads for wiping your plate clean, and vegetable sides. Meat is a big feature, often marinated, and fresh fish is readily available, particularly on the smaller islands, but there are plenty of vegetarian and vegan dishes to enjoy too. And let’s not forget the rum-based cocktails! Celebrate the fresh and vibrant colours and tastes of the Caribbean in your own kitchen with delicious and easy recipes, filled with lip-smacking flavour and guaranteed to transport you to paradise.
£15.00
Chronicle Books Recipe for Disaster: 40 Superstar Stories of
Book SynopsisRecipe for Disaster is a collection of stories and recipes-from a veritable who's who from the worlds of food, music, art, literature, activism, fashion, and pop culture-about finding comfort in food, surviving the unthinkable, and living to tell about both. Discover how getting dumped led to author Samantha Irby's Rejection Chicken. Comedian Sarah Silverman tells of the power of the humble Pinwheel cookie that got her through bouts of crippling childhood depression. Culinary legend Alice Waters reflects on how a perfectly dressed salad has carried her and her chosen family through loneliness and uncertainty. Here are forty recipes-some traditional, some unconventional-that commemorate the low points with the same culinary conviction with which we celebrate the highs. Part cookbook, part candid confessions, this book of good food for bad times reminds us that even the worst of days yield something worth sharing: a story, a banana dipped in chocolate, and the welcome reminder that we've all been there.
£20.89
Quarto Publishing PLC Korean Food Made Simple
Book SynopsisKorean-American chef Judy Joo brings Korean food to the masses, proving that it’s fun and easy to prepare at home. Joo turns exotic dishes into over 100 accessible, original and delicious recipes, ranging from well-loved and popular dishes such as kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean Fried Chicken, to more creative, less traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. With chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, this is a beautiful and comprehensive guide to Korean food and flavours.
£21.25
Phaidon Press Ltd Cooking in Marfa: Welcome, We've Been Expecting
Book SynopsisA treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri Cooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.Trade Review"Like Marfa itself, this West Texas cookbook is ambitious [and] beautiful." —Wall Street Journal "A beautiful new book." —Departures "A selection of essays, recipes, and images, embodies Marfa's eclectic modernism through the lens of food."—Galerie "In this collection of 80 recipes... The authors impart their enthusiasm for local flavors." —Publishers Weekly "Cooking in Marfa takes a deep dive into [the town's] food and entertaining traditions."—The Local Palate "Cooking in Marfa: Welcome, We've Been Expecting You is half recipes, half visual homage to the rolling plains and stark desert landscape that envelopes this remote, creative oasis." —Vogue Online "This new book offers an intimate look at the many facets that make the small town special." —Forbes.com "Lebermann and Barnette, cofounders of the Capri restaurant in Marfa, Tex., share enticing recipes in this beautifully photographed cookbook." —Publishers Weekly "Stunning... a reminder of happy long weekends out West." —Texas Monthly "Ever since American artists Donald Judd opened his foundation here in the 1980s, the Texan desert city of Marfa has been a mecca for art lovers. But in recent years it has made a foodie name for itself, mostly thanks to The Capri and its menu of avant-garde Mexican-inflected fare such as tempura-fried yucca blossoms and prickly-pear wine. In this new book, the restaurant's recipes are combined with essays and photographs to evoke the taste of the desert at home." —The Financial Times HOW TO SPEND IT "A new book, Cooking in Marfa, celebrates a town that's an unlikely haven of art and fine fining in the Texas desert." —Lonely Planet magazine "Cooking in Marfa offers an intimate look at the many facets that make the small town special." —Forbes "Stunning." —Texas Monthly "Beautifully photographed ... This is as much an inviting cookbook as it is an artful keepsake." —Publishers Weekly "A sophisticated treatise on highbrow dining in art-obsessed desert Shangri-La that is Marfa." —The Houston Chronicle "The tome is a shrine to so many who make the pilgrimage [to Marfa]." —Dujour "Barnette's cooking is the ultimate expression of contemporary Tex-Mex... although many of the recipes reflect the site-specific nature of the Capri's menu, it doesn't mean they aren't achievable for UK-based chefs... The story of Capri and the people behind it makes for fascinating and inspiring reading." —The Caterer "This new book offers an intimate look at the many facets that make the small town special. The tome is a shrine to so many who make the pilgrimage here." —DuJour "The cookbook features more than 80 recipes for dishes and cocktails, interspersed with essays and photographs that capture the challenges and blessings of living in such a dry, dramatic environment." —Travel + Leisure "We wanted to tell the story of our unique town, landscape, and proximity to the border. All of these elements requires a narrative in order to show their connection to the significance and soul of the food and the design."—Modern Luxury Interiors Texas
£29.75
John Blake Publishing Ltd Gordon Ramsay: The Biography
Book SynopsisA wonderful biography of the undisputed king of celebrity chefs, Neil Simpson paints a fascinating picture of the man in full, and uncovers the secret tragedies that turned Gordon Ramsay into one of the most driven, successful and angry men in Britain. He details: the violent, alcoholic, absent father who died just days after the pair had been reconciled as adults; the best-friend and protege whose bizarre suicide came hours after the two had shared a final meal; the decade-long battle to save his younger brother from heroin addiction and crime; and, the real reason why Gordon wasn't at the birth of any of his four children - and has never changed a nappy in his life. Sometimes hilarious and frequently heart-breaking, Gordon Ramsay's life story runs from the council estates of Glasgow and the picture post-card countryside of Stratford-upon-Avon to some of the finest and most expensive restaurants in the world. This is his incredible, inspiring story.
£7.59
Little, Brown Book Group How To Make Your Own Sausages
Book SynopsisBeginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.
£10.99
John Murray Press The Wonderful Weekend Book: Reclaiming Life's
Book SynopsisFor too many of us the weekend has become just another overcrowded couple of days dominated by duties, traffic jams, hassle and expense as we dash from supermarket to superstore catching up with the week's chores. But it doesn't have to be this way. Elspeth Thompson's original and inspiring book shows us how we can reclaim the weekend by re-charging our batteries and relationships through enjoying the simple pleasures in life. From watching the sunset and the stars, making marmalade and writing proper letters to borrowing a dog, going to dance classes and using the internet creatively, she reminds us of the fun and satisfaction to be had from creative, social and relaxing pursuits. The Wonderful Weekend Book is packed with ideas that will help restore the balance in our lives, reconnect us to the seasons, and - quite literally - not cost the earth.Trade Review'Filled with practical advice ... the pleasure is in the reading and dreaming. A wonderful way to fill your precious 48 hours' * Good Housekeeping *'Help is at hand with this guide which is crammed full of ideas to make weekends special' * This England *'Glorious ideas for slowing down and reviving your weekends' * Easy Living *'A charming look at how our weekends can be spent doing the things we really enjoy' * House and Home *'Aptly named, this book offers enough inspiration to transform any weekend . . . Thompson's guide is sublime, a rich, diverse collection of ideas to reclaim the weekend' * Good Book Guide *Elspeth Thompson is a fine writer . . . and her perky call to enjoy homemade pleasures is a timely encouragement . . . it is endearingly and enviably optimistic * BBC Country File Magazine *'It's a hugely enjoyable read that should definitely get you doing more - and activities that don't centre around the TV, mobile, laptop....' * Birmingham Mail *
£12.34
Ryland, Peters & Small Ltd Easy Vegetarian: Simple Recipes for Brunch, Lunch
Book SynopsisEasy Vegetarian is packed with deliciously simple recipes for every occasion, from relaxed Sunday brunch to elegant dinner parties. Whether you are a dedicated vegetarian or just love your greens, Easy Vegetarian offers lots of inspiration for deliciously fresh food – from a quick, tasty snack to a more glamorous evening meal. For a relaxed weekend Brunch ditch the bacon and try French Toast and Fried Tomatoes or Blackberry Buttermilk Pancakes. Scrumptious Starters and Snacks include Pesto-stuffed Portobello Mushrooms and Toasted Turkish Bread. A host of simple Soups will have you reaching for the blender, while the Cheese and Eggs chapter offers fabulous fondue ideas and delicious egg dishes. All types of salads appear in Salads and Sides as well as accompaniments like Herby Potato Rösti and Carrot and Spinach Butter Mash. Pizzas, Savoury Tarts and Breads, such as Charred Vegetable Polenta Pizza, are ideal for lunches or casual dinners. When you don’t have much time, try some quick Pasta and Noodles, such as Simple Spaghetti with Capers and Olives. For ultimate comfort food make a risotto from the Rice chapter, or a dish from Beans, Lentils and Chickpeas such as Curried Lentils and Spinach. For the height of simplicity, try a One-dish Meal, such as Vegetable Goulash or Chickpea and Vegetable Curry. Round off a meal with a perfect Dessert, such as a Honey and Almond Panna Cotta, or a warm Chocolate and Coffee Pudding. There is also a handy Basics Chapter, with recipes to make your own pizza dough, pesto and vegetable stock. Easy Vegetarian will delight you with its deliciously simple recipes that are full of flavour.
£9.49
Hachette Aotearoa New Zealand Edmonds Food for Flatters
Book SynopsisNew Zealand''s favourite and bestselling cookbooks for flatters. Moving away from the family home doesn''t mean you have to miss out on great home-cooked meals. With over 200 easy-to-make but delicious budget-friendly recipes, let Food for Flatters show you how to take care of yourself (just like mum would). There''s food here for every occasion - breakfast through to dinner, delicious desserts and great baking secrets - whether you''re eating by yourself or hosting your own dinner party. In typical Edmonds style, you''ll find your traditional favourites with a fun, fresh twist. It''s the cookbook every Flatter needs!
£16.14
Hachette Aotearoa New Zealand Edmonds Beginner's Cookbook
Book SynopsisCooking with the kids can be fun. This fully illustrated cookbook is packed with foolproof recipes that will impress all ages - from a basic PIZZA BASE, delicious PANCAKES to the classic AFGHANS - you'll be able to show your children how much fun they can have while making their own food.With recipes and hints for all occasions, this is the cookbook every aspiring young chef needs.
£15.19
Hachette Aotearoa New Zealand Digby Law's Vegetables Cookbook
Book SynopsisDigby Law's recipes are loved and used in kitchens everywhere. This collection of over 400 vegetable recipes make the most of seasonal fresh New Zealand produce with a variety of flavour and texture combinations. You'll find delicious sides, salads, mains and even desserts and sauces on these pages that will make you fall in love with vegetables all over again.Trade ReviewThe best thing about Digby was his way of making you believe that even you, the klutzy novice, could cook. I never met him, but he is one of my culinary heroes. - Australian Women s Weekly
£17.09
Hachette Aotearoa New Zealand Digby Law's Soup Cookbook
Book SynopsisDigby Law's recipes are loved and used in kitchens everywhere. This collection of over 300 soups, stocks, garnishes and accompaniments has all your favourites and more. From a classic borsch or bouillabaisse to the more exotic Turkish wedding soup, this is your one-stop reference for delicious and wholesome meals.Digby Law was a chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approached food and eating. With a passion for fresh ingredients and simple recipes his cookbooks deserve a place in every kitchen.Trade ReviewThe best thing about Digby was his way of making you believe that even you, the klutzy novice, could cook. I never met him, but he is one of my culinary heroes. - Australian Women s Weekly
£17.09
Equinox Publishing Ltd Sussex Recipe Book: With a Few Excursions into
Book SynopsisM.K. Samuelson, realising that there was no collection of Sussex recipes, set about making her own. This was first published in 1937 but World War II prevented a reprint. Southover reprinted it in 2005 in response to the renewed interest in regional food. The author was lucky to own a large collection of cookery books herself and luckier that in those days, many local families still kept family recipe books. Many of the mouth-watering dishes in this collection go back to the early 18th century and even earlier. In addition to the recipes the book includes an introduction by contemporary food writer and broadcaster Hattie Ellis as well as a note by Catherine Mant, grandaughter of the author and former Assistant Editor of "The Good Food Guide".
£15.00
A.& A.Farmar Matching Food and Wine
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£9.67
AK Press Animal Ingredients A To Z 3rd Ed.
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£7.95
Temple Lodge Publishing Foodwise: Understanding What We Eat and How it
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£16.10
Prospect Books Food and the Memory: Proceedings of the Oxford
Book SynopsisThis is the eighteenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world. The subject this year is more peculative than is often the case and contributors have ranged widely over a topic which allows them to explore the sychological bases of food consumption and the development of cookery, as well as more obvious excursions down memory lane in pursuit of food and drink. There are upwards of 30 papers from food historians based in Britain, United States, Japan and the Far East, Australia, and Northern Europe.
£27.00
Prospect Books The Meal: Proceedings of the Oxford Symposium on
Book SynopsisThis volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony''s College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.
£27.00
Prospect Books Authenticity in the Kitchen: Proceedings of the
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£27.00
Prospect Books The Downright Epicure: Essays on Edward Bunyard
Book SynopsisEdward Ashdown Bunyard (1878-1939) was England''s most well known pomologist (student of apples) and a significant gastronome and epicure in the 1920s and 30s. His family were the owners of one of England''s most significant fruit nurseries, founded in 1796 in Kent. In his written work, Bunyard was important for his enlightening explication of the charm of apples, as well as pears and other fruits. This volume of essays is written for the most part by Edward Wilson, fellow of Worcester College, Oxford, and Joan Morgan (currently England''s foremost authority on the history of apples), but with important contributions by Alan Bell (biographer of Sydney Smith and former Librarian of the London Library); Richard Sharp (formerly a Senior Research Fellow in History at Worcester College, Oxford); and Simon Hiscock (Reader in Botany at University of Bristol); the book is topped and tailed by poems from Arnd Kerkhecker (Professor of Classics at the University of Berne) and U.A. Fanthorpe. The studies include a biographical essay on Edward Bunyard and chapters about his friendship with Norman Douglas; his literary tastes; his scientific work in plant genetics and his relationship with the epicurean society.
£31.50
Prospect Books Food and Morality: Proceedings of the Oxford
Book SynopsisIn this continuing series, the topic of morality embraces a wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras, advertising junk food, and master and servant relationships, as well as historical studies concerning fasting in the Reformation, food in Dickens''s novels, the ethics of early gastronomy and Jainism and food. In nigh on forty essays the whole question of the interplay between our eating habits and ethics is covered from multiple angles. The rise of ecological awareness and the intimate connection between food habits, and the big questions of life such as Global Warming, make the topic one of the most popular among present students of foodways. This volume will be a significant addition to the present debate.
£27.00
Prospect Books Taste or Taboo: Dietary Choices in Antiquity
Book SynopsisThis book looks at the way in which food was employed in Greek and Roman literature to impart identity, whether social, individual, religious or ethnic. In many instances these markers are laid down in the way that foods were restricted, in other words by looking at the negatives instead of the positives of what was consumed. Michael Beer looks at several aspects of food restriction in antiquity, for example, the way in which they eschewed excess and glorified the simple diet; the way in which Jewish dietary restriction identified that nation under the Empire; the way in which Pythagoreans denied themselves meat (and beans); and the way in which the poor were restricted by economic reality from enjoying the full range of foods. These topics allow him to look at important aspects of Graeco-Roman social attitudes. For example, republic virtue, imperial laxity, Homeric and Spartan military valour, social control through sumptuary laws, and answers to excessive drinking. He also looks closely at the inherent divide of the Roman world between the twin centres of Greece and Rome and how it is expressed in food and its consumption.
£13.29
Prospect Books Over a Red Hot Stove: Essays in Early Cooking
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£27.00
Prospect Books Food and drink in archaeology 2: University of
Book SynopsisThis is the second volume of a series from the Department of Archaeology at Nottingham University which organises a postgraduate conference on this particular theme in the early summer of each year. Save for the keynote essay by the archaeologist of Roman Britain, Hilary Cool, all the authors are postgraduate researchers. While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods. These papers reflect an interest in the sorts of foods consumed, the ways in which they were consumed, and the consequences of their consumption. Contributions range widely over Europe and Asia and cover several forms of historical or archaeological investigation based on documentary and visual records as well as excavation and chemical analysis. In like manner, a number of different historical and prehistorical eras are under discussion.
£27.00
Prospect Books The Closet of Sir Kenelm Digby Opened
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£17.09
Prospect Books The Accomplisht Cook
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£22.50
Prospect Books Food and Drink in Archaeology 3: University of
Book SynopsisThis is the third volume of a series from the Department of Archaeology at Nottingham University presenting work by postgraduates and early-career researchers from that university and elsewhere in the world. The essays reflect that while the importance of nutrition for survival has long been recognized, increasing emphasis is now being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods. Changes in archaeological methods are also demonstrated by the authors in their widespread reliance on zooarchaeological and archaeobotanical evidenceThere are twelve full-length papers and four shorter contributions discussing topics as varied as pyschoactive consumption in Cypriote Bronze Age mortuary ritual; elite ideology and feasting practices in Early Iron Age Greece; intoxicating drinks in ancient Indian art, literature and archaeology; sixteenth-century polemics about cold-drinking; the deceased as metaphorical food in Iron Age Veneto; food diversity in Mesolithic Scotland; a singular Late Bronze Age animal sacrifice event; ritualized feasting-goods from Norwegian graves dating from the first to the fifth centuries AD; animals in the household: not just a foodstuff; feasting and the state in Uruk MesopotamiaProspect Books is an independent publisher specializing in books about food. For a complete list, either write to Allaleigh House, Blackawton, Totnes, Devon TQ9 7DL, or consult the websiteThe first two volumes of this series, Food & Drink in Archaeology, were published by Prospect Books in 2008 and 2009Prospect Books also publishes the proceedings of the Oxford Symposium on Food & Cookery and the food studies journal Petits Propos Culinaires (PPC). PPC is the longest running English-language journal in the field. For subscription information, consult the website. https://prospectbooks.co.uk
£27.00
A.& A.Farmar Back on the Menu
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£16.14
Australian Consolidated Press UK How to Cook Step by Step
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£7.39
Little, Brown Book Group The No-Waste Meal Planner: Create Your Own Meal
Book SynopsisWith food prices rising faster than the national debt we need to get every scrap of value from the goods we buy. Good menu planning is a sure way of saving money, and this book takes menu planning to another level. It shows how, by linking your meals from one day to another, you can cook - and shop - economically but deliciously; and use up any leftover ingredients that might otherwise be scraped into the bin or left to gather mould in the fridge. Example of a meal chain in the book: THE ROAST CHICKEN TO PIZZA MARGERITA CHAIN Roast chicken > use the carcass to make stock and the leftover chicken meat to make Chicken risotto > use leftover risotto plus salami, mozzarella and passata to make Arancini with tomato sauce >use the leftover salami, mozzarella and passatta to make Pizza Margarita. Four meals - all linked, and no wasted ingredients. Other chains include: Roast Lamb to a Dirty Martini through six links.Poached Salmon to Chocolate Cake through five links. Chicken tikka to hummus in four links. Beef brisket to egg fried rice in four links. Breaking the chain Links in the chain can be frozen, ready and waiting for the chain to be started up at a later date. The aim? To reduce waste with no compromise on taste.
£9.99
Prospect Books Eatymologies: Historical Notes on Culinary Terms
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£22.50
Prospect Books Food and Markets: Proceedings of the Oxford
Book SynopsisMarket rules connect both local farmers and cooks, whether in rural Ireland or downtown Los Angeles, and enable widespread distribution, whether through twelfth-century Mediterranean trade in dried pasta or the now global trade in fresh fish. No wonder people have worked so hard to save markets under threat ? in Athens, in Dublin, in Nazareth ? indeed, worldwide.
£27.00
Prospect Books Food and Communication: Proceedings of the Oxford
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£27.00
Prospect Books Cooking Up History: Chefs of the Past
Book Synopsis This book is an account of history?s most forgotten cooks, from chefs Louis Eustache Ude, Charles Francatelli and Alexis Soyer, to American cooks. It includes Hercules, George Washington?s black enslaved American chef, George Speck, credited with the invention of the potato chip, Fannie Merritt Farmer of the Boston Cooking-School Cookbook fame, Charles Ranhofer of Delmonico?s, New York, and Amelia Simmons whose American Cookery is the first cookbook on American culture in the kitchen, including the first ?koekje? or ?cookie? recipe. Emma Kayis the author of two previous books, Dining with the Georgians (2014) and Dining with the Victorians(2015).
£14.25
Prospect Books Offal: Rejected and Reclaimed Food: Proceedings
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£27.00
Prospect Books Food From Childhood
Book SynopsisJosh Sutton argues that not only is it true that ?we are what we eat? but alsowhat we eat and how we react to it, can affect both the types of food availableto us, and also the way in which it is produced. The food we are offered inchildhood determines how we learn to eat, and our future food choices, andis an important part of our make-up. We assume that wealth and privilegedetermine our sense of being satiated and well-fed, but history shows us thatoften the children of the upper classes could be as under fed as those livingin abject poverty.This book will follow the developmental stages of growth in childhood, showinghow different cultures adapt to their surroundings and the needs of theirchildren, and then providing recipes which will assist the parent of today in thedifficult task of choosing the right way to feed a growing child.
£15.19
Prospect Books Food and Landscape: Proceedings of the Oxford
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£27.00
Prospect Books Herbs & Spices: Proceedings of the Oxford
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£27.00
Prospect Books Fool's Gold: A History of British Saffron
Book SynopsisSaffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary?s chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron production that it adopted the spice?s name at some point during the fifteenth century (it is now known as Saffron Walden). Despite its expense, saffron was used extensively in British cookery particularly during the medieval era. It was also valued for its medicinal properties and was said to cure everything from melancholy to the plague. However, as tastes change our ardour for saffron waned and so with it the need and desire to farm it. By the end of the nineteenth century saffron production in England had all but disappeared, although there is a current day revival. Saffron is now a spice more commonly associated with ?exotic? dishes from distant climes. Given its lavish reputation (saffron is the most expensive spice in the world) it is no wonder that most people do not have it in their spice cupboard. Sam Bilton will show you how a few saffron fronds can make your repast a thing of great beauty and wonder to your dinner guests.
£18.00
Prospect Books Food & Imagination
Book Synopsis
£27.00
Prospect Books Portable Food: Proceedings of the Oxford
Book Synopsis
£27.00
Hato Press Studio Cookbook: Volume 3
Book Synopsis
£24.00
Grub Street Publishing The Basic Basics Kitchen Hacks and Hints: 350+
Book SynopsisTV chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynn’s gosh-factor hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold. This book is the eleventh in Grub Street’s best-selling The Basic Basics series, previous titles include The Basic Basics Combination and Microwave Handbook, The Basic Basics Home Freezing Handbook, The Basic Basics How to Cook from A-Z, and The Basic Basics Jams, Preserves and Chutneys Handbook.
£8.54
