General cookery and recipes Books
Schiffer Publishing Ltd Grill Skills Professional Tips for the Perfect
Book Synopsis
£28.79
Schiffer Publishing Ltd Aroma Kitchen
Book SynopsisThe human tongue and palate know only five tastes; our nose complements this rather limited sense. Much of what we think we taste is actually derived from our sense of smell! Because the nose and mouth are connected, taste and smell work hand-in-hand to complete our eating experiences; incorporating scent, in the form of essential oils, is a logical way to optimize our meals without adding additional chemicals and fillers to our food. The recipes in this book focus on using fresh, local (if possible) ingredients and scented essential oils to nourish your loved ones in a healthy and varied way. Included are the basics of essential oils, including recipes for creating your own spiced oils, vinegars, butters, salts, syrups, honey, and sugars. Easy-to-follow recipes for warm and cold appetizers, soups, main and side dishes, desserts, and drinks and cocktails will have you cooking with essential oils in no time! A tips-and-tricks section helps eliminate any guesswork on the part of the home
£25.19
Random House USA Inc Michael Symons 5 In 5 5 Fresh Ingredients 5
Book SynopsisFood Network star Michael Symon shares 120 superfast and delicious recipes for busy cooks.With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC's The Chew, he developed a brilliant, simple formula to help home cooks pull together fresh, from-scratch meals on weeknights: a maximum of five fresh ingredients that cook in five minutes. This cookbook ties into the segment, featuring dazzlingly quick, satisfying dinners that your whole family will love.Michael first teaches you how to set up your pantries with essentials that make whipping up dinner easy. Then he shares 120 recipes for pastas, skillet dinners, egg dishes, grilled mains, kebabs, foil packets, and sandwiches illustrated in 75 photographs. This is streamlined cooking for busy families and firmly solves the what's for dinner? conundrum for home cooks everywhere.
£16.19
Random House USA Inc The Kitchn Cookbook Recipes Kitchens and Tips to
Book SynopsisWinner of the James Beard Award for General CookingFrom Apartment Therapy's cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen--plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more. “There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn. The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be. For Cooking: · 50 essential how-to's, from preparing perfect grains to holding a chef’s knife like a pro ·
£26.60
Random House USA Inc The Chopped Cookbook Use What Youve Got to Cook
Book SynopsisWith nearly 200 recipes, The Chopped Cookbook teaches you how to combine pantry staples to make exciting meals so that the question what's for dinner? never stumps you again. If you’ve ever looked into your fridge, hoping for inspiration to strike, let The Chopped Cookbook help you shake up weeknight dinners. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. By showing you how to spin your favorite ingredients into 188 fun, doable, and delicious recipes—including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners—the culinary masterminds at Food Network set you up for mealtime victory every night.
£22.50
Random House USA Inc Milk Bar Life
Book SynopsisGo off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.
£27.00
Random House USA Inc The Snacking Dead A Parody in a Cookbook
Book SynopsisFor fans of AMC's The Walking Dead, Max Brooks, and all things zombies, the clever creators of Fifty Shades of Chicken hack a new parody cookbook filled with snacks for every occasion, tips for cooking under duress, and a love story that will send ripples down your spine--all accompanied by food photography that will ignite your palate. At the heart of this cookbook is Pam Beaumont, who must fight the dead and feed the living. The apocalypse is no picnic, but she survives on quick bites—and on her love for Daryl, a backwoods badass with a crossbow who reminds her that she has more than one appetite. From brain food to finger food, and from sticky sweets to killer cocktails, the 50 recipes in this cookbook parody are guaranteed to grab you. The zombies have their snack plan—do you have yours? Snacks include: Sweetish Fleshballs Nachos of the Living De
£16.19
Johns Hopkins University Press Roman Dining
Book SynopsisToday the Journal has achieved worldwide recognition as a forum for international exchange among classicists by publishing original research in Greco-Roman literature, and culture.Trade ReviewA high-quality collection of essays that those interested in Roman food and Roman social history will want to consult. -- Peter O'Neill Gastronomica 2006Table of ContentsPrefaceIntroduction1. The Way We USed to Eat: Diet, Community and History at Rome2. Land and Sea: Italy and the Mediterranean in the Roman Discourse of Dining3. Horizontal Woman: Posture and Sex in the Roman Convivium4. Toward a Typology of Roman Public Feasting5. The Waiting Servant in Later Roman Art
£26.90
Johns Hopkins University Press Dining on the BO Recipes and Sidelights from a
Book SynopsisThe recipes collected here invite readers to prepare the dishes enjoyed by thousands of rail passengers in years gone by. Just open the book and start cooking the B&O way!Trade ReviewIf you really want to understand passion, look to a train enthusiast. If you really want to see passion in action, look to a chef. Combine the two and you end up with ' Dining on the B&O'... This isn't just a spread for the eyes. Style 2009 A powerful dose of nostalgia for the days when travel involved dressing for dinner, relaxing in a comfortable setting and sitting back while others solved any minor inconveniences that you might anticipate. -- Debra Bruno Roll Call 2009 Greco and Spence must be praised for the diligence and determination of their research in locating every possible B&O recipe extant from a plethora of sources, or so it seems... The B&O might be no more, but it lives on in fine books like this one. -- Frederick N. Rasmussen Baltimore Sun 2009 A railfan's and epicure's delight... it delivers a first-class look at a first-class operation. -- James D. Porterfield Railfan and Railroad 2009 This is a handsome, well-thought-out book that strikes me as the ideal creation. -- James D. Porterfield Railroad History 2010 An excellent window into the dining habits of Americans before they wised up... Oh yum. RALPH: Review of Arts, Literature, Philosophy, and the Humanities 2010 Anyone nostalgic for the classic days of train travel will love this book of memories, photographs, and, above all, recipes from the dining cars of the Baltimore & Ohio Railroad. Indiana Magazine of History 2010 This book is chock full of interesting facts. -- Richard W. Luckin Lexington Quarterly 2011Table of ContentsForeword by William F. Howes, Jr.PrefaceIntroduction: Cooking the B&O WaySources of B&O RecipesA Word about the Recipes in This BookRecipesAppetizers, Snacks, Drinks, Fritters, and SandwichesSalads and DressingsSoupsBaked GoodsBeef DishesChicken DishesOther Meat Dishes and StuffingsFish and Seafood DishesVegetable and Pasta DishesDesserts and Pie CrustBreakfast DishesEgg DishesSaucesA Baltimore and Ohio Culinary GlossaryBibliographyIndex
£37.95
Random House USA Inc How to Celebrate Everything Recipes and Rituals
Book Synopsis
£27.00
Random House USA Inc In Her Kitchen Favorite Recipes from Grandmas
Book SynopsisWinner of the James Beard Award for Photography In a keepsake volume, Gabriele Galimberti’s beautiful portraits of grandmothers from all over the world with their signature recipes illustrates the universal language of food and family.On the eve of a photography trip around the world, Gabriele Galimberti sat down to dinner with his grandmother Marisa. As she had done so many times before, she prepared his favorite ravioli. The care with which she prepared this meal, and the pride she took in her dish, led Gabriele to seek out grandmothers and their signature dishes in the sixty countries he visited. These vibrant and intimate profiles and photographs pay homage to grandmothers and their cooking everywhere. From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables f
£27.00
Random House USA Inc Trishas Table My FeelGood Favorites for a
Book SynopsisNEW YORK TIMES BESTSELLERThe country music superstar, Food Network standout, and bestselling author shows how delicious and wholesome dishes are part of a balanced lifestyle. Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.” Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha’s Table all bring that unmistakable authenticity you’ve come to love from Trisha. You’ll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie’s Houdini Chicken Salad, vegetarian
£23.40
Random House USA Inc Infuse
Book SynopsisFrom the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions.Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts. In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 reci
£21.38
Random House USA Inc Happy Cooking Giadas Recipes and Tips for Making
Book SynopsisBest-selling cookbook author Giada De Laurentiis is picking up where Feel Good Food left off. Filled with even more fresh recipes and day-to-day living strategies, the Food Network superstar shares her year-round approach to living a healthy and happy lifestyle. Giada De Laurentiis, one of the most recognizable faces on the Food Network lineup, invites readers to get to know her as never before. The celebrity chef is back with nearly 200 new recipes and helpful advice on everything from hosting a potluck or open house to what to pack along for lunch every day. Drawing on the time-saving tips and healthy eating strategies that keep her functioning at the highest possible level in her roles as working mom, restaurateur, and tv personality, she has assembled a year-round roadmap to vibrant good health and delicious eating. Readers will be inspired to try new ingredients, new wellness practices, and create a wholesome balance be
£27.00
Chronicle Books At Home with Michael Chiarello Wine Country
Book SynopsisCelebrated television, cookbook, and restaurant chef Michael Chiarello is a master of simple, casually elegant cookingand a fabulous host. In this cookbookpacked with great recipes, gorgeous photographs, and inspiring entertaining ideashe shares his secrets for celebrating in style (and having fun doing it too!). Whether hosting four around the kitchen counter or a hundred for a cocktail party, readers will find everything from appetizers and main courses to desserts and drinks (over 130 recipes in all), time-saving tips, an all-important section on stocking the pantry (great for impromptu gatherings!), whimsical menus, and creative settings and table arrangements. A holiday cocktail party throws together quickly with bowls of crunchy Fusilli Snack Mix and Crispy Sausage-Stuffed Olives, all washed down with citrusy margaritas. Roll out the red carpet for an at-home movie night featuring Pop Culture Popcorn, Giant Bean Cassoulet with Fennel-Spiced Chicken, and Chocolate Mousse Cannolis Table of ContentsThe Pantry; 1. Finely Ground Sea Salt; 2. Calabrian Chili Paste; 3. Citrus Salt; 4. Toasted Spice Rub; 5. Fennel Spice Rub; 6. Whole-Citrus Vinaigrette; 7. Marinara Sauce; 8. Prosclutto Bits; 9. Quick Chicken Stock; 10. Roasted-Garlic Spice Rub; 11. "Infused" Basil Oil; 12. "Blanched" Basil Pesto; 13. Arborio Rice Coating; 14. Piadina Dough; 15. Spiced Candied Walnuts; Appetizers; 16. Old-World Antipasti; 17. Smoked Salmon Rillette; 18. Bruschetta Tart; 19. White Bean and Corn "Cannoli" with Herb Salad and Tomatoes; 20. Cecl with Garlic and Sage; 21. Roasted-Artichoke Pesto; 22. Crispy Sausage-Stuffed Olives; 23. Polenta Bites with Caramelized Mushrooms; 24. Crispy Risotto Balls with Warm Mozzarella Centers; 25. Giant Crostini; 26. Potato and Sage Fritters; 27. Polenta Crostini; 28. Roasted Eggplant and White Bean Spread; 29. Pop Culture Popcorn; 30. "Speed Scratch" Roasted Garlic Potato Chips; 31. Toasted Marcona Almonds; 32. Fusilli Snack Mix; Soups and Salads; 33. Tomato "Carpaccio" with Arugula and Herb Salad; 34. Bright Green Asparagus Soup with Parmigiano-Reggiano "Zabaglione"; 35. Capellini Soup with Rich Chicken Brodo; 36. Crispy Seafood Salad with Whole-Citrus Vinaigrette; 37. Seafood Gazpacho Cocktail with Flavored Popcorn; 38. Napa Nlcoise Salad; 39. PLT Salad; 40. Super-Quick Minestrone; 41. Roasted Tomato Soup with Sunny-Side-Up Crouton; 42. Grilled Avocado and Tomato Salad with "Green Goddess" Dressing; 43. Salad of Quick Chicken Confit; 44. Tricolor Salad with Fricco Crackers and Caesar "Vinaigrette"; 45. Grilled Salmon and Spinach Salad with Corn Juice "Zabaglione"; 46. Sliced Orange Salad with Sauteed Olives and Ricotta Salata; 47. Warm Pancetta, Goat Cheese, and Spinach Salad; 48. "Super-Tuscan" White Bean Soup; 49. Melon and Prosciutto "as Soup"; Pasta and Rice; 50. Gnocchi alla Romana; 51. Party-Method Fontina Risotto; 52. Pappardelle with Asparagus and Gorgonzola Cream; 53. Pastina Timbale; 54. Brodetto of Shrimp-Stuffed Pasta Shells; 55. Lasagna of Roasted Butternut Squash; 56. Paella, Italian Style; 57. Pea-and-Potato Ravioloni with Sage Brown Butter; 58. Pumpkin Risotto; 59. Spaghettinl with Uncooked Watercress; Fish and Shellfish; 60. Backyard Lobster Bake; 61. Halibut T-Bone Steaks with Herb Butter; 62. Cedar-Planked Side of Salmon; 63. Ciopplno; 64. Olive Oil-Braised Snapper with Fennel and Orange; 65. Prime Rib of Swordfish; Meat and Poultry; 66. Vertical Roasted Chicken Cocorico; 67. Butterflied Chicken Diablo al Mattone; 68. Crespelli "Short Stacks" with Shredded Chicken and Balsamic BBQ Sauce; 69. Double-Cut Bistecca alla Fiorentina with Extra-Virgin Olive Oil and Lime; 70. Forever-Roasted Lamb with Herbes de Provence; 71. Grilled Gaucho Steak with Blue Cheese and Pita; 72. Giant Bean Cassoulet with Fennel-Spiced Chicken; 73. Grilled and Braised Short Ribs, Brasciole Style; 74. Pan-Roasted Pork Tenderloin with Fennel and Pancetta-Molasses Dressing; 75. "Cheap and Tasty" Pork and Orange Stew; 76. Whole Roasted Rack o
£27.50
Chronicle Books Toddler Cafe Fast Recipes and Fun Ways to Feed
Book SynopsisEvery toddler goes through the stage where they want nothing but O-shaped cereal. The challenge for parents is getting kids to ask for fruit salad instead of cupcakes. Faced with this seemingly impossible task with her own child, Jennifer Carden has created The Toddler Café, a guide to making mealtime with children fun and interactive. It offers simple, creative ways for kids to identify with their food, like saying tuna salad is what mermaids eat, or making Minty Pea Pops in ice cube trays. Carden has created over 50 unique recipes that encourage families (including toddlers) to work together to prepare, eat, clean up, and best of all, look forward to a healthy, delicious meal.
£13.57
Chronicle Books Im Dreaming of a Green Christmas Gifts
Book SynopsisAdvises on how to best choose a tree (real or fake?), mitigate the negative effects of necessary travel, organize and recycle post-holiday, and more. This title presents holiday craft projects and ideas for: pinecone wreaths; recycled sweater pillows; and, organic appetizers.
£16.99
Chronicle Books Masala Farm hc Stories and Recipes from an
Book SynopsisWhat happens when an Indian chef and consummate city dweller buys a farm in the country and endeavors to raise farm animals and grow vegetables? Delicious food, of course! From acclaimed chef and author Suvir Saran, Masala Farm offers a fresh twist on a farm-to-table approach to cooking and welcomes readers into the kitchen. A steady stream of houseguests, the challenges of animal ownership, and the joys of being a part of a small-town community supply the stories woven throughout this volume. Sixty recipes are organized by season. Exquisite photography captures the lusciousness of Saran''s food and the beauty of the countryside.
£19.99
Chronicle Books How to Cook Like a Top Chef
Book SynopsisA guide to being a Top Chef features the best recipes from all 6 seasons of the show and "Top Chef: Masters", along with techniques and tips from everyone's favorite contestants and judges.
£23.36
Chronicle Books The First Real Kitchen Cookbook 100 Recipes and
Book SynopsisThe perfect cookbook for 20-somethings in their first real apartments looking for basic instruction to become proficient cooks.
£20.66
Random House USA Inc Tender at the Bone
Book Synopsis
£17.60
The University Press of Kentucky The Blue Ribbon Cook Book
Book SynopsisMore than four hundred timeless recipes highlight classic fare from the Bluegrass State.
£23.94
Ohio State University Press Centennial Buckeye Cook Book
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£999.99
Herald Press (VA) Mennonite Girls Can Cook Celebrations
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£28.49
Rizzoli International Publications Table at Le Cirque Stories and Recipes from New
Book SynopsisThe first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life—presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant’s iconic dishes arTrade Review"The book expresses the rich and fabled history of Le Cirque and shares intricate stories of the restaurant's beginning and its success. Countless famous attendees are also included in this glamour filled tale of an iconic eatery." ~The Society Diaries“For those who can’t afford the menu prices or prefer to wait for the kitchen to right itself, this coffee-table book by Le Cirque’s 80 year-old creator, offers a mouthwatering peek behind the curtains of a restaurant that has maintained its cachet since 1974.” ~the New York Times “…should be required reading for anyone who has ever dined at Le Cirque or dreamt of doing so. Page through the first part of the book and you’ll be dazzled and delighted by the photos and stories…what a gift book this would make for anyone loving the art of dining and the art of living well.” ~Virtual Gourmet"It is the first book to chronicle the fascinating stories, fabled history, the glitz and glamour, and the iconic recipes from the restaurant that is synonymous with luxury.There are hundreds of photographs and drawings, and they all represent a visual history of the world inside the tent (some of them captured by The New York Times society photographer Bill Cunningham who posted himself, in rain or shine, in front of the entrance to capture the comings and goings." ~Highendweekly.com"...recipes and stories behind some of the 37-year-old Upper East Side restaurant’s most iconic culinary inventions and tells how they’ve been served to everyone from kings to presidents to Hollywood celebrities — by a multitude of well-known chefs.." ~New York Post
£31.63
Rizzoli The Portable Feast Creative Meals for Work and Play
Book SynopsisBrilliant solutions for making packed meals that are as inventive as they are convenient. Whether you’re planning a picnic in the park, taking lunch on the plane, making a bag for the kids, or eating al desko—there’s no reason you have to sacrifice taste or health. A packed meal can be an extraordinarily delicious meal. The Portable Feast offers up more than one hundred recipes for inventive, wholesome dishes that are ready to roam. Preparing food in advance does come with its own set of challenges, but author Jeanne Kelley has done all the work to figure out ingenious solutions. You’ll find here the secrets to packing salads so they stay crisp, layering the various components in a jar to be tossed together at the last minute. Recipes in the book are vegetable-forward and feature a selection of brilliant grain bowls built to go—a more filling type of salad built on a heartier foundation. Behind The Portable Feast is a spirit of adventure: gooTrade Review"[Jeanne Kelley's] solutions include lots of food in jars, from soup in a thermos to layered salads, parfaits and fruit crumbles in canning jars. [The Portable Feast includes] recipes for gourmet sandwiches and wraps, hand pies, cakes and cookies, plus an entire chapter of themed picnic menus."-THE SAN DIEGO TRIBUNEPraise for Jeanne Kelley’s Salad for Dinner: “Jeanne Kelley is not like you and me. The greens she grows in her backyard garden are vivid as a Cezanne dream of lettuce, and the eggs laid by her chickens could blind you if you looked directly into the yolk. But her real genius is in assemblage, the ability to transform a seemingly random plateful of vegetation into a composition perfectly evocative of the season.” —Jonathan Gold, food critic for The Los Angeles Times Praise for Jeanne Kelley’s Salad for Dinner:"Whether you're making a weeknight dinner for the family or a weekend party for a crowd, this is the book you'll reach for time and again.” —Dorie Greenspan, author of Around My French Table Praise for Jeanne Kelley’s Salad for Dinner: “I love the clean, simple sophistication of the book, and the recipes are innovative as well as informative. This book will inspire you to cook, garden, entertain, and appreciate all the joys of living.”—Suzanne Tracht, chef/owner of Jar, Los Angeles
£22.50
Rizzoli The Graham Kerr Cookbook
Book SynopsisA new edition of a beloved cookbook celebrating the classic dishes and witty humor that were signature to TV chef Graham Kerr’s The Galloping Gourmet. With his hallmark joyous abandon, British-born chef Graham Kerr was a pioneer of food television, hosting the popular series The Galloping Gourmet from 1969 to 1971. Kerr presented approachable, step-by-step instructions for recipes packed with personality and flavor. A bible for generations of fans, this classic cookbook is now reissued, with new commentary from Kerr and an introduction by the Lee brothers. Kerr’s knowing and fun-loving approach to home cooking was ahead of its time, and has more in common with Mario Batali’s or Jamie Oliver’s outlook than with his 1960s contemporaries. Like Batali, Kerr was a passionate cook who was also not afraid to have fun in the kitchen. The encyclopedic variety of recipes—ranging from the basics of brewing coffee anTrade Review"A snapshot of a culinary culture in flux, written with great charm by an outsize personality. . . These recipes are a snapshot of a North American culinary culture in flux, stuck between our deep-rooted immigrant past and the brave new world of Chez Panisse and its spawn. But though they may be outdated, Mr. Kerr evolved, pursued his passions and devoted his life to helping others. Happily, this cookbook reflects that man. Graham Kerr is always welcome in my kitchen, even though both of us have moved well past our culinary beginnings."— Christopher Kimball, Wall Street Journal "Graham Kerr was the original culinary showman, and The Galloping Gourmet was his stage. Flamboyant, passionate, handsome, and hilarious, Kerr's endless curiosity for foods of the world brought him legions of fans. This new edition of his cookbook is refreshingly robust, unashamed, and delicious, and reflects meticulous research. I can’t wait to dig into the recipes, and melt back into an age of culinary innocence." —Edward Lee, chef and author of Buttermilk Graffiti"Hurrah! The Graham Kerr Cookbook is back in print after more than half a century—now with his handwritten comments. Incisive recipes, a judicious mix of the familiar and the exotic, and pioneering photos helping the reader from one stage to the next mean that it’s aged remarkably well. Clearly it was Kerr’s expertise as much as his exuberance that made The Galloping Gourmet such a hit on television." — Rachel Laudan, author of Cuisine and Empire: Cooking in World History
£23.75
Oxmoor House, Incorporated Cooking Light SlowCooker Tonight
Book Synopsis
£18.89
Oxmoor House, Incorporated Pick Fresh Cookbook Creating Irresistible Dishes
Book SynopsisCreating Irresistible Dishes From the Best Seasonal Produce
£19.76
Oxmoor House, Incorporated The Great Cook
Book Synopsis
£27.89
Oxmoor House, Incorporated Southern Living Christmas All Through the South
Book Synopsis
£36.00
Oxmoor House, Incorporated Staff Favorites Over 150 of Our Most Memorable
Book Synopsis
£31.46
Oxmoor House Mad Genius Tips Over 90 Expert Hacks and 100
Book Synopsis
£25.46
Time Inc. Books Christmas Cookie Swap
Book Synopsis
£18.89
Time Inc. Books Coleman The Outdoor Adventure Cookbook
Book Synopsis
£19.90
Time Inc. Books Master Recipes
Book Synopsis
£30.59
Time Inc. Books The Minimalist Kitchen
Book SynopsisMelissa’s simple yet vibrant approach to cooking uses familiar, efficient techniques; wholesome ingredients; and the same basic tools to make all 100 recipes in this book.
£26.34
Oxmoor House, Incorporated Christmas with Southern Living 2018
Book Synopsis
£24.26
Time Inc. Books Dinner Special
Book SynopsisChock full of delicious dishes and endless tips and techniques, Dinner Special will be your go-to cookbook every week, all year long.
£24.26
Time Inc. Books 10 Dinners
Book SynopsisWith over 100 dishes to choose from this fun, light-hearted book shares how a family of four can eat extraordinary meals cheaply without sacrificing flavour or variety.
£20.69
Y Lolfa Celtic Cookbook Traditional Recipes from the Six
Book SynopsisA revised edition of a popular collection of Celtic recipes comprising over 120 diverse recipes for savoury and sweet dishes together with drinks.
£9.65
Museum of New Mexico Press Best Recipes from New Mexicos BBs
Book Synopsis
£17.09
Random House USA Inc The Kitchen Sessions with Charlie Trotter
Book SynopsisThe Kitchen Sessions with Charlie Trotter, a companion volume to the award-winning television show, is a guide in gourmet cuisine for the home cook, with recipes for soups, salads, seafood, and more by mastermind chef Charlie Trotter.Book buyers and diners alike have marveled at the incredible food that emerges from the kitchen of Charlie Trotter's world-renowned Chicago restaurant and have bought over 125,000 copies of his cookbooks. Now, readers can step behind the scenes and take a lesson from the master himself. A fine-cuisine cooking class for the home chef, KITCHEN SESSSIONS is the companion volume to Trotter's new 13-part public television cooking series, which has aired on national television since. Each episode is a personalized introduction to an essential ingredient—from salmon to chocolate—complete with a wide range of glorious recipes—120 in all. KITCHEN SESSIONS demystifies the professiona
£28.90
Ignatius Press Continual Feast A Cookbook to Celebrate the Joys
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£22.46
Prospect Books outlawcook
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£35.60
Prospect Books The Dinner Question
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£25.39
Chicago Review Press LastMinute Kitchen Secrets
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£14.20
BOOK PUB CO The TVP Cook Book
Book SynopsisThe first cookbook ever devoted exclusively to textured vegetable protein, the low-fat soyfood that can be used to replace meat in your favorite recipes. TVP(R) is quick and easy to prepare, and has all the healthful qualities of other soyfoods--minus the fat.
£11.70
