National and regional cuisine Books
Birlinn General The Scottish Soup Bible
Book SynopsisAcclaimed cookery writer Sue Lawrence celebrates the enormous range of Scottish soups in this imaginative and practical collection of recipes, ideal for cooks of all abilities.Some soups make ideal starters, others are a complete meal in themselves. Featuring the very best of local produce, the 40 recipes range from Cullen Skink, Winkle Soup and Cock-a-Leekie to Reestit Mutton Soup, Nettle and Potato Soup, and Dulse and Oatmeal Soup.
£6.50
Anness Publishing Indonesia and the Philippines, Classic Tastes and
Book Synopsis
£6.99
Nadia Zilli Bucătăria Italiană Autentică 2023: Gusturile Italiei Acasă
a huge range and FREE tracked UK delivery on ALL orders.
£26.99
Chronicle Books Six California Kitchens
Book SynopsisSix California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry. Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients-a novel concept at the time. In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom. With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them. CALIFORNIA CONNECTION: This is a California cookbook from a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world). The book was written, photographed, and designed by members of Sally's family. PERSON OF NOTE: Sally Schmitt was the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking. COMPELLING PACKAGE: This book is full of evocative images of Napa Valley, rustic kitchens, and the rugged California coastline. With lifestyle photography that offers a peek into the history of Northern California and its food revolution, this book will appeal to readers with its lovely design and package-but they'll stay for the inspiring story and approachable recipes. Perfect for: • Home cooks who cook locally and seasonally, who live in California, or who enjoy California cuisine • Foodies who collect regional cookbooks rich with history and visuals • People who bought Twelve Recipes, Zuni, and Gjelina • Fans of the French Laundry and Alice Waters
£24.70
Chronicle Books Coastal
Book Synopsis A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific.Coastal is a visual storybook of free-spirited Californian living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles. Clark’s accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including: Road Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade) Fishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes) Lunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad) Back Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca) Coastal is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere.Perfect for: Home cooks who cook locally and seasonally Residents and visitors of California or anyone who enjoys California cuisine Foodies who collect regional cookbooks rich with history and visuals Armchair travel readers Fans of regenerative/farm-to-table approaches Fans of The Bear and tough-yet-well-trained culinary personalities Readers of Six California Kitchens, Tartine, Gjelina, and The French Laundry Cookbook
£26.25
Reba Kite The Comprehensive Instant-Pot Air Fryer Crisp
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£21.74
Declan Carpenter Instant Pot Omni Air Fryer Toaster Oven Cookbook
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£19.28
Henry Hopper The Ultimate Kalorik Maxx Air Fryer Oven
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£28.49
Daniel Smith The Basic Geek Chef Air Fryer Oven Cookbook for
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£999.99
Liam Parkes COSORI Air Fryer Toaster Oven Cookbook 2021: 500
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£28.29
Bianca Ryrie The Comprehensive Nuwave Air Fryer Oven Cookbook:
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£27.73
James Bishop OSTBA Air Fryer Oven Cookbook for beginners: 550
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£28.28
Mike Galarza The Essential Cuisinart Bread Maker Cookbook: 200
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£27.33
Michael Santos CROWNFUL Bread Machine Cookbook: A Foolproof
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£27.45
Debra Trevino The Easy Pohl Schmitt Bread Maker Cookbook: 200
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£27.07
Sally Wirtz The Unofficial Blackstone Griddle Cookbook: 300
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£19.29
Mark Wright The Effortless Paula Deen Air Fryer Cookbook: 200
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£18.99
Diego Williams Elite Gourmet Air Fryer Cookbook For Beginners:
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£17.99
Kristi Mora The Ultimate Elite Gourmet Air Fryer Cookbook For
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£18.99
Jerry Steward TaoTronics Air Fryer Cookbook For Beginners: 550+
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£999.99
Candice Heath The Step-By-Step NuWave Air Fryer Cookbook: 220
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£18.99
Mandy Grunwald Bayerisches Kochbuch: Das große Kochbuch mit
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£21.84
Anthony Walker The Comprehensive BIG HORN Wood Pellet Grill And
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£999.99
Vera Nash The Newest Char-Griller Grill & Smoker Cookbook
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£22.79
Edmund Gunderson The Perfect WQQ 20 Quart Large Air Fryer Oven
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£23.74
Tabatha Ludwig Aroma Rice Cooker Cookbook 999: 999 Days
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£20.80
David Seabrooks 1200 Power XL Smokeless Grill Cookbook: 1200 Days
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£19.94
David Lacefield DAWAD Air Fryer Toaster Oven Combo Cookbook for
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£17.99
Juan Fernandez Recetas Mediterráneas 2022: Muchas Recetas
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£22.49
Intell Book Publishers Practical Cookery, for Ladies and Professional
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£15.29
Aurosory ltd Bản tổng hợp Vịt béo
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£26.99
Aurosory ltd Buku Masak Wonton
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£32.39
Aurosory ltd Astrus Cajuns kepimas
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£29.69
Aurosory ltd Hướng dẫn cơ bản
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£29.69
Ana Saetang Thai Étel 2022: Ízes És Hiteles Hagyományos
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£27.74
Jaime Lorenzo Middelhavs Kulinarkunst 2022: Mange Deire
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£29.24
Victor Prabhu Autentiske Indiske Oppskrifter 2022: Raskige Og
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£999.99
Lorena Costela 100 Receitas Incríveis de Omeleta
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£27.74
Anness Publishing American Heritage Cookbook
a huge range and FREE tracked UK delivery on ALL orders.
£9.49
Bloomsbury Publishing PLC New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran
Book SynopsisThe subtleties of Persian cuisine and their exciting mix of flavours are totally distinct from other styles of cooking and make it one of the great cuisines of the world. The traditional emphasis on the use of fresh and seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit and spices, accords well with the modern desire for healthy eating and a balanced diet. This highly-illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes that are accessible to the non-professional cook and are based on ingredients that are readily available in the West. As a medical doctor aware of today's health concerns, Jila Dana-Haeri has adapted traditional Persian recipes for today's more health-conscious readers and cooks. Using ingredients that are readily available to create dishes that are both healthy and nutritious, the authors demonstrate that Persian food can be made easily anywhere in the world. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book will be essential for anyone interested in sampling Persian cuisine and expanding their cultural horizons.Table of ContentsPreface Introduction CHAPTER 1: Persian essentials 1. Aubergine 2. Barberry (Zereshk) 3. Cucumbers, Middle Eastern variety 4. Fenugreek 5. Golpar 6. Herbs 7. Lemon and Lime Juices 8. Limes, dried 9. Oils 10. Pistachio nuts 11. Pomegranate 12. Pulses 13. Rice 14. Rosewater and rose petals 15. Saffron 16. Spices 17. Sumac 18. Tamarind 19. Tomato puree 20. Turmeric 21. Walnuts 22. Yogurt CHAPTER 2: Aashes and other Soups 1. Introduction to Aashes and other Soups 2. Abgusht 3. Aash-e-anar (Herb and pomegranate soup) 4. Aash-e Jo (Barley and herb soup) 5. Aash-e- maast (Dill, mint and yogurt soup) 6. Aash-e sholleh ghalamkar (Mixed pulses and herb soup) 7. Aabdoogh khiar (Chilled cucumber soup with yogurt and herbs) 8. Eshkeneh (Fenugreek soup) 9. Soup-e jujeh (Chicken and coriander soup) 10. Soup-e makhloot (Winter vegetable soup) CHAPTER 3: Khoresht 1. Introduction to Khoresht 2. Khoresht-e aloo esfenaj (Sweet and sour khoresh with spinach and prunes) 3. Khoresht-e badenjan (Aubergine and lamb khoresht) 4. Khoresht-e bamiyeh (Okra and lamb khoresht ) 5. Khoresht-e fesenjan (Chicken khoresht with walnuts and pomegranates) 6. Khoresht-e gharch (Chicken khoresht with saffron and mushrooms ) 7. Ghalyeh mahi (Khoresht of fish with coriander) 8. Khoresht-e Gheimeh (Lamb khoresht with split peas and fried potatoes) 9. Khoresht-e ghormeh sabzi (Lamb khoresht with red kidney beans and herbs) 10. Khoresht-e karafs (Lamb khoresht with celery and herbs) 11. Khoresht-e Seebzamini (Lamb and potato khoresht with tamarind juice) CHAPTER 4: Koofteh, Kababs and Khoraks 1. Introduction to Koofteh, Kababs and Khoraks 2. Barreh zaafrani (Saffron Yogurt Lamb) 3. Khorak-e mahicheh (Lamb shanks in tomato sauce) 4. Chelo Kabab barg (Fillet kebab with rice) 5. Koofteh Aloo (Meatballs stuffed with prunes in concentrated pomegranate juice) 6. Koofteh Ghelgheli (Miniature meatballs) 7. Koofteh shebet baghala (Dill and broad bean meatballs) 8. Koofteh tarkhoon (Tarragon meat balls) 9. Kotlet sibzamini (Potato and beef patties) 10. Kotlet (Beef patties) 11. Joojeh Kabab (Chicken Kebab) 12. Joojeh tanoori (Roast Poussin) 13. Joojeh zafarani (Saffron lemon chicken) 14. Morghe shekam por (Roast chicken stuffed with apricot, prune and orange peel) 15. Mahi Shekampor (Grilled trout with spicy coriander stuffing) 16. Fillet mahi ba gashneez (Cod fillet with coriander) 17. Dolmeh (Stuffed vegetables) 18. Kookoo ( Herb omelette) CHAPTER 5: Rice dishes 1. Introduction to Persian Rice 2. Chelo (Plain White Rice) 3. Polo (flavoured rice) 4. Adas Polo (Green Lentil, raisins and date rice) 5. Albaloo polo (Sour cherry rice) 6. Baghala Polo (Broad beans and dill rice) 7. Dampokhtak (Sticky broad beans and dill rice) 8. Kaboli polo (Lamb, split peas and raisins rice) 9. Kalam Polo Shirazi (Cabbage and herb rice) 10. Lubia polo (green beans and lamb rice) 11. Maygoo Polo (Prawns and raisins rice) 12. Morassa’ polo (Saffron jewelled rice) 13. Sabzi Polo (Herb Rice) 14. Tahchin Ghalebi (Saffron, yogurt and chicken ‘upside down’ rice) 15. Zereshk Polo (Saffron barberry rice) 16. Zireh Polo (Cumin saffron rice) CHAPTER 6: Salads and Side Dishes 1. Introduction to Salads and Side Dishes SALADS: 2. Salad-e anar (Pomegranate cucumber and red onion salad) 3. Salad-e felfel tanoori (Roast pepper salad) 4. Salad-e Ja’fari (Chopped parsley and tomato salad) 5. Salad-e haveej ba zireh (Grated carrot and cumin salad) 6. Salad-e kasni va porteghal (Endive and orange Salad) 7. Salad-e porteghal va ja’fari (Orange, parsley and chilli salad) 8. Salad-e Makhloot ( Warm Mixed vegetable salad) 9. Salad-e Shirazi (Cucumber, tomato and onion salad) 10. Salad-e Olivier (Russian Salad) YOGURT DISHES: 11. Borani-e Esfenaj (yogurt with cooked spinach) 12. Mast va karafs (Celery and yogurt) 13. Maast Va Khiar (Cucumber and yogurt) 14. Mast va laboo (Beetroot and yog
£999.99
Atlantic Books Extra Virginity: The Sublime and Scandalous World
Book SynopsisThe best oils are made by authentic artist-craftsmen, who marry centuries-old agricultural wisdom with cutting-edge extraction technology, and now produce the finest oils in history. However, these producers are being steadily driven from the market: extra-virgin olive oil is difficult and expensive to make, yet alarmingly easy to adulterate. Skilled oil criminals are flooding the market with low-cost, faux extra-virgins, reaping rich profits and undercutting honest producers, whilst authorities in Italy, the US and elsewhere turn a blind eye.From the feisty pugliese woman of sixty struggling to keep the family business afloat to her industrialist neighbour who has allegedly grown wealthy on counterfeit oil, to Benedictine monks in Western Australia and poker-playing agriculture barons in northern California who make this ancient foodstuff in New World ways, Mueller distils the passions and life stories of oil producers, and explores the conflict, culinary vitality and cultural importance of great olive oil.Trade ReviewThis fascinating investigation shows there's no trade more slippery than olive oil * Guardian *An eye-opening and brilliantly researched expose of the olive oil industry * Sunday Times *Tom Mueller is, in turn, chemist, explorer, scholar and bard, infusing the narrative with a sense of wonder * Times Literary Supplement *
£13.49
CAMRA Books Desi Pubs: A guide to British-Indian pubs, food
Book SynopsisIn this new book, the first of its kind, award-winning British-Asian journalist and beer writer David Jesudason travels the length and breadth of the country, visiting over 200 'desi pubs' run by British-Indian landlords who have stamped their unique identity on a beloved institution and helped to challenge our preconceptions of the pub customer: from rowdy cricket fans to vibrant bhangra nights via football supporters enjoying pre-match mixed grills and beers. Desi Pubs will take you on a journey to parts of Britain that are seldom visited. This is a celebration of 2023 Britain and the forgotten people who created our modern multicultural country.
£999.99
Reaktion Books Modern Japanese Cuisine: Food, Power and National
Book SynopsisOver the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan's patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J.Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. "Modern Japanese Cuisine" will be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians.Trade Reviewa gold mine of fascinating data... well worth reading The Daily Yomiuri Modern Japanese Cuisine is one of those rare scholarly books that should appeal to the palate of the general literary omnivore as well as to the more specialized tastes of the professional scholar ... well-researched and concise. Monumenta Nipponica Culinary history has opened up new perspectives in the study of culture, technology, economics, and politics as well as other fields. Katarzyna Cwiertka's recent work is a lucid example of such a treatment of history through foodways, clarifying, on the one hand, ideas of nationalism and ideologies of identity, and, on the other, from the ground up, cultural understandings of taste and human behavior ... This is a work to read and reread as the detail is so rich. This deeply engaged treatment of Japanese modernizing foodways underscores the power of producers, marketers, and policymakers, along with ordinary consumers, in an interactive system of nutritional and cultural production and consumption. Journal of Japanese Studies This book is a fascinating study of Japanese food, focusing on the important historical processes shaping the dietary system of modern Japan. It is well organized, and provides a clear, chronological overview of modern Japanese history in terms of the meals that ordinary Japanese digested in the latter half of the nineteenth through the twentieth century. Asian Anthopology Though properly scholarly, Modern Japanese Cuisine is also juicy in details Japan Times As the first academic book on the history of Japanese cuisine in English, this pioneering work will be with us as a basis for some time to come as we are filling in our gaps in knowledge and understanding in the newly emerging fields of consumption and the history of daily life. Japan Forum ... a trove of useful and original information, based on solid research and sources often not accessible to scholars who do not speak Japanese. Moreover, it offer new and stimulating analysis of the making of a national cuisine, adding interesting elements to the debate on the dynamics that determine and affect the development and the transformation of cultural - and culinary - identities. Food and Foodways Cwiertka's account is both highly readable and essential. Gastronomica a worthwhile and important addition to the growing corpus of material about Japanese cuisine and its influence worldwide. Pacific Affairs
£30.00
Prospect Books The Centaur's Kitchen: A Book of French, Italian,
Book SynopsisA new paperback edition of a wonderfully evocative cookery manual by one of England?s greatest modern food-writers.The Centaur?s Kitchenhad never (before 2005) been shown to the public, except in the galleys and state-rooms of the ships that once sailed under the ensign of the Blue Funnel Line. It was written in 1964, at the request of the company chairman, to better instruct their Chinese cooks in cooking fresh and flavoursome food. In a few short chapters, Patience Gray lays out a whole repertoire, drawn mainly from the Mediterranean and France, that might be cooked on board ships. Her aim was to wean the cooks off frozen, dried and packeted food and to respond to both the seasons and the supplies available at ports of call. The style of cookery was much as in her earlier, and first, book Plats du Jour (1957): retro to us, bourgeois French in another form of shorthand. The style of writing is eloquent and prescriptive: the author keen to impart good habits as well as good cooking. Thus there are chapters about equipment and kitchen basics as well as mere recipes. The text has been illustrated by Miranda Gray, the author?s daughter. Many of the pictures, just as the title, draw on Greek mythology. The reason for this is the Blue Funnel Line?s custom of naming its ships for mythological figures (Centaur, Ariadne, Neptune, etc). Other drawings evoke the author?s life beside the Mediterranean in Italy and the Greek isles.
£12.34
Anness Publishing Food and Cooking of Russia
Book SynopsisDiscover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences. More than 300 stunning photographs, specially commissioned for this book, with complete nutritional information given for every recipe.
£14.39
Little, Brown Book Group Everyday Thai Cooking: Easy, Authentic Recipes
Book SynopsisEveryday Thai Cooking brings you the secrets of cooking delicious Thai food straight from Thailand. Author Siripan Akvanich draws on her years of experience of cooking for her restaurant customers in Thailand to enable you to create authentic Thai dishes, ranging from curries and meat and fish dishes to wonderful Thai desserts. With clear instructions and insider tips, Siripan helps you bring these dishes - many of them traditional family recipes - to life and shows you how to make them a-roi (delicious)! Everyday Thai Cooking shows you how straightforward it can be to cook wonderful Thai food, and how you can juggle the array of tasty and spicy (if you want) flavours to get just the right taste.Trade Review'At last Siripan has the opportunity to share her lifetime secrets of authentic Thai cooking with these easy-to-follow recipes. Simply delicious!' Sirima Narongrit (Lek), owner of Coco 51 in Hua Hin,. 'Clearly explains how straightforward it can be to make truly delicious authentic Thai meals.' Easy Food.Table of ContentsContents; Introduction; 1. A little history; 2. The quick and the easy; 3. Some thoughts about herbs and spices; 4. Authentic Thai Cuisine; 5. Something to drink; 6. Stir-frying and basic recipe; 7. Soups; 8. Salads; 9. Steamed dishes; 10. Stir-fried dishes; 11. Grilled and deep-fried; 12. Curries; 13. Thai Vegetarian Dishes; 14. Desserts; Conversion Charts; Index.
£8.99
Meze Publishing The Oxfordshire Cook Book: Celebrating the
Book SynopsisFeaturing recipes and a foreword from Michelin-starred restaurant The Nut Tree Inn, The Oxfordshire Cook Book celebrates the culinary diversity of this beautiful rural county. It features more than 40 recipes from some of the county's finest food establishments, local restaurants, delis, farm shops, pubs and local producers. These include The White Hart at Fyfield, Sudbury House, The Wild Rabbit, Miller of Mansfield and wonderful local producers such as Grant Harrington Butter and Plantation Chocolates. From specialist cake makers and local cheeses to luxury chocolates and deli delights, all tastes are catered for and the diverse range of contributors ensures that this is your definitive guide to making the most out of the region's offerings.
£21.91
Meze Publishing The Norfolk Cook Book: A Celebration of the
Book SynopsisThe Norfolk Cook Book celebrates the best of the local food scene with recipes from all manner of top chefs including Great British Menu winner Richard Bainbridge and Michelin-starred Galton Blackiston who has appeared on Saturday Kitchen more than any other chef (apart from James Martin who presents it!). With an introduction from Norfolk Food and Drink, the book features more than 60 recipes and stories behind the best independent foodie business from the coast to the broads to the city. You'll find some Norwich favourites like Roger Hickman’s Restaurant, Biddy’s Tea Room and Figbar, or if local produce tantalises your taste buds, then look out for recipes from Norfolk Quail, Woodfordes Brewery,Lakenham Creamery, Walsingham Farm Shop and The Scrummy Pig Deli. So whether you fancy tucking into some Cromer Crab or cooking with Norfolk Saffron, there’s something for everyone.
£13.46
