Cooking, Food & Drink (268)

Culinaria China

ISBN: 9783848008209

Author: Katrin Schlotter    Publisher: h f Ullmann

Tasting, smelling and enjoying China - explore the specialties of the metropolises and the regional cuisine: from the South of China, the melting pot of cuisine...


Tasting, smelling and enjoying China - explore the specialties of the metropolises and the regional cuisine: from the South of China, the melting pot of cuisine, to the rich coast provinces in the North, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan dishes and adventurous dishes from the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like blister soup", beggar's chicken" or even ants climbing a tree"? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and which viands are served to a pilgrim after his visit to a cloister? The authors of this book are sinologists and are well versed in China. They offer many exciting details about the history, customs and tradition as well as the modern life in this country, which changes daily and remains yet closely attached to its past. Authentic Chinese recipes, which were deliberately collected in many provinces for this book, help everybody to conjure hitherto unknown tasty dishes onto the table. Aside from the historical dishes of the imperial cuisine, the most modern creations of the world famous five start chefs are presented.


Bind: hardback


Pages: 380


Dimensions: 216 x 253 mm


$45.00
Vegetarianism : A History

ISBN: 9781910690215

Author: Colin Spencer    Publisher: Grub Street

Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Colin Spencer’s c...


Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Colin Spencer’s comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food.


Bind: paperback


Pages: 400


Dimensions: 156 x 234 mm


Publication Date: 20-04-2016


$45.00
Cuisine Nicoise

ISBN: 9781910690161

Author: Jacques Medecin    Publisher: Grub Street

Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune wi...


Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides – unless you are baking – offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience. This, Jacques Médecin’s legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city.


Bind: hardback


Pages: 236


Dimensions: 129 x 198 mm


Publication Date: 20-04-2016


$45.00
Is There a Nutmeg in the House?

ISBN: 9781910690208

Author: Elizabeth David    Publisher: Grub Street

This anthology of Elizabeth David’s work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a...


This anthology of Elizabeth David’s work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research.


Bind: hardback


Pages: 336


Dimensions: 129 x 198 mm


Publication Date: 20-04-2016


$45.00
Cakes

ISBN: 9783848009398

Authors: Valery Drouet, Pierre-Louis Viel    Publisher: h f Ullmann

Cheesecakes, tiramisus, charlottes, macarons or tartes Tatin are simply irresistible! Just close your eyes and imagine you are eating one of these delicious tre...


Cheesecakes, tiramisus, charlottes, macarons or tartes Tatin are simply irresistible! Just close your eyes and imagine you are eating one of these delicious treats: you will suddenly feel good vibes from your palate to your tummy! French chef Valery Drouet shares with us 60 truly divine recipes of colorful and flavorful cakes, some traditional and legendary, like the pavlova meringue cake with berries, others more innovative like a tiramisu with salty cookies and caramel, or the three-chocolate cream cake. Mouth-watering photographs by Pierre-Louis Viel invite you to explore, or rediscover, the magic universe of cakes. Be it a birthday, a festive meal or a meeting with friends, there is always a good occasion to bake a cake and add some sweet pleasure to life."


Bind: hardback


Pages: 144


Dimensions: 190 x 245 mm


Publication Date: 20-04-2016


$34.99
Pasta

ISBN: 9783848007585

Authors: Valery Drouet, Pierre-Louis Viel    Publisher: h f Ullmann

In Pasta, hungry and impatient gourmets will find more than 50 delicious fresh or dry pasta dishes, all within the reach of the keen cook, many achievable withi...


In Pasta, hungry and impatient gourmets will find more than 50 delicious fresh or dry pasta dishes, all within the reach of the keen cook, many achievable within minutes. Pasta’s huge variety of shapes, textures, colors, and flavors make it the ideal ingredient for starters, salads, main courses with meat, seafood or vegetables―and even desserts (ravioli filled with chocolate!). Gratins, ravioli or spaghetti are parts of our everyday life, and this cookbook will prove indispensable for all those who love unfussy yet utterly delicious food.


Bind: hardback


Pages: 141


Dimensions: 190 x 245 mm


$34.99
Meat

ISBN: 9783848007561

Authors: Valery Drouet, Pierre-Louis Viel    Publisher: h f Ullmann

Meat lovers, rejoice! The Art of Cooking Meat is a dream book for carnivores, with more than 60 meat recipes, from hearty (a good old pepper steak, anyone?) to ...


Meat lovers, rejoice! The Art of Cooking Meat is a dream book for carnivores, with more than 60 meat recipes, from hearty (a good old pepper steak, anyone?) to sophisticated (confit of lamb shanks with saffron), covering a full range of meat cuts and preparation techniques. Whether you're planning a Sunday roast for the family or a dinner for your best friends, you'll find mea-centric recipes for all occasions and seasons, with step-by-step explanations. Tips for sauces, gravies, and side dishes round off this versatile and informative cookbook.


Bind: hardback


Pages: 144


Dimensions: 190 x 245 mm


$34.99
Fish & More

ISBN: 9783848007981

Authors: Valery Drouet, Pierre-Louis Viel    Publisher: h f Ullmann

The very best that the oceans have to offer comes to your plate! Fish and seafood are a cook’s dream. Easy, savory, versatile, they are even brain food. Fish ...


The very best that the oceans have to offer comes to your plate! Fish and seafood are a cook’s dream. Easy, savory, versatile, they are even brain food. Fish & More offers a selection of 60 approachable, contemporary recipes for the grill and stove. Want to master the art of cooking cod with chorizo and Manchego cheese? Or trout croquettes with wasabi? This book will tell you how to combine the freshness of fish and seafood with original ingredients to transform meals into feasts for gourmets. Tips on sauces and side dishes round off this companion to fish fans and fishionados.


Bind: hardback


Pages: 144


Dimensions: 190 x 245 mm


$34.99
Burgers

ISBN: 9783848006946

Authors: Valery Drouet, Pierre-Louis Viel    Publisher: h f Ullmann

Irresistibly tempting, burgers may sometimes be perceived as the all-too-common fast-food-takeaway meal, with its simple principle: a cut bun with meat and some...


Irresistibly tempting, burgers may sometimes be perceived as the all-too-common fast-food-takeaway meal, with its simple principle: a cut bun with meat and some more ingredients inside. Yet a great burger is more than the sum of its parts, and it can easily transform into a gourmet treat. Burgers lend themselves to an endless variety of combination of ingredients, be they vegetables, cheese, dressing, or meat. This book offers more than 50 recipes for burgers, bagels, and hot dogs; from the classic cheeseburger to the deliciously spicy Thai burger with shrimp, the bagel with oil-marinated sardines, and some sweet treats. Learn how to bake your own buns and, last but not least, what side dishes and dips should accompany each type of burger.


Bind: hardback


Pages: 144


Dimensions: 190 x 245 mm


$34.99
Cooking With Fresh Herbs

ISBN: 9783848009350

Author: Maiga Werner    Publisher: h f Ullmann

The immense diversity of scents and savors offered by aromatic herbs is more than a gift from nature – herbs have been part of human culinary habits ever sinc...


The immense diversity of scents and savors offered by aromatic herbs is more than a gift from nature – herbs have been part of human culinary habits ever since, as they can be easily found in the nature around us. Some aromatic plants, such rosemary or coriander, have enjoyed popularity among gourmets since the times of the Romans. Their complex taste and healing powers unite harmoniously and provide a sensation of freshness to the palate, be they used in soups, salads, or other dishes. Herbs expert Maiga Werner takes us on a culinary journey through the appealing world of garden and wild herbs. Structured by season, the book covers more than 90 different culinary and aromatic herbs which grow around the globe. It contains many mouthwatering recipes from salty to sweet, all of which feature herbs as the central element. It also offers much useful background information on the origin, usage, traditional preparation, and gardening tips for the little all-rounders. Last but not least, renowned cooks contribute to this publication by revealing their own favorite recipes with herbs.The immense diversity of scents and savors offered by aromatic herbs is more than a gift from nature––herbs have been part of human culinary habits ever since, as they can be easily found in the nature around us. Some aromatic plants, such rosemary or coriander, have enjoyed popularity among gourmets since the times of the Romans. Their complex taste and healing powers unite harmoniously and provide a sensation of freshness to the palate, be they used in soups, salads, or other dishes. Herbs expert Maiga Werner takes us on a culinary journey through the appealing world of garden and wild herbs. Structured by season, the book covers more than 90 different culinary and aromatic herbs which grow around the globe. It contains many mouthwatering recipes from salty to sweet, all of which feature herbs as the central element. It also offers much useful background information on the origin, usage, traditional preparation, and gardening tips for the little all-rounders. Last but not least, renowned cooks contribute to this publication by revealing their own favorite recipes with herbs.


Bind: hardback


Pages: 144


Publication Date: 30-06-2016


$34.99
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