English Bread and Yeast Cookery
First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the...
View ArticleElizabeth David Classics
This volume contains three of Elizabeth David’s most popular cookery books: Mediterranean Food, French Country Cooking and Summer Cooking.
View ArticleEdible Wild Plants & Herbs
In the past the home kitchen provided a family with all its medicines and cosmetics as well as its food, wine, pickles and preserves. Our ancestors were resourceful and imaginative and very much in...
View ArticleCooking on the Bone
Good cooks know that anything cooked on the bone has more flavour. We’ve sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat,...
View ArticleCook’s Encyclopaedia
SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATEDHere in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged...
View ArticleChocolate: The Definitive Guide
Chocolate is unique. The main secret of its exquisite pleasure is that it is the only substance to melt at blood temperature, gently exploding into a warm sensual liquid, filling your mouth with an...
View ArticleCharcuterie and French Pork Cookery
Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will...
View ArticleCakes Regional & Traditional
Julie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the country’s premier shops, such as Fortnum & Mason. Her...
View ArticleBritish Food
This important award-winning book is recognised as the authoritative work on the subject of British food. It is a breath-taking attempt to trace the changes to and influences on food in Britain from...
View ArticleBest Salads Ever
Salads used to be thought of only as summer food but this new and beautifully illustrated book shows that it is easy to be creative with salads all year round. With the fantastic choice of leaves and...
View ArticleThe Healthy Lunchbox
According to the Government’s nutritional standards, a child’s lunch should contain at least one portion each of fruit and veg, protein (meat or alternative), dairy products and starchy food, such as...
View ArticleThe Big Red Book of Tomatoes
Ever been confronted by a couple of unpromising-looking tomatoes and some of yesterday’s bread, with nothing else for supper? In The Big Red Book of Tomatoes, Lindsey Bareham will turn them into a...
View ArticleFinger Food from the BBQ and Grill
It is time to move beyond sausages and chicken legs for your BBQ. Finger food from the grill is a very different, inspiring idea. With chapter titles such as In the Fist, Impaled, On a Spoon, Rolled,...
View ArticleThe Game Cook
On visiting his local butcher, Norman Tebbit, food lover and family cook wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game, often for less...
View ArticleSeaweed
There is more to seaweed than as a wrapper for sushi – it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight...
View ArticleThe Game Cook (signed by Norman Tebbit)
On visiting his local butcher, Norman Tebbit, food lover and family cook wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game, often for less...
View ArticleLulu’s Provencal Table Paperback
Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) – moved to Provence in...
View ArticleVegan Bible
Vegan Bible is an exhaustive work in which you will discover the richness and the diversity of vegan foods and how cooking can still be truly creative even without eggs, meat, fish or dairy products....
View ArticleEveryday BBQ
The BBQ season needn’t end at the close of summer! This book demonstrates why you should be barbecuing all year and not just when the guests are round. With this new reference work on barbecuing, the...
View ArticleDesigns and Sketches For elBulli
elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adrià – the chef who earned elBulli its worldwide fame – has been acclaimed as the...
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