Cooking, Food & Drink (358)

Storecupboard Vegan

ISBN: 9781911621416

Authors: Laura Veganpower, Sebastien Kardinal    Publisher: Grub Street

Here are 300 easy, fast and inexpensive recipes that use ready-made vegan preparations, such as tofu sausages, smoked tofu, seitan, tempeh, soy steaks, vegan ch...


Here are 300 easy, fast and inexpensive recipes that use ready-made vegan preparations, such as tofu sausages, smoked tofu, seitan, tempeh, soy steaks, vegan cheeses, and dairy-free yogurt as well as regular storecupboard staples like tins of chick peas or beans, lentils, pasta, rice, quinoa, couscous, gnocchi, miso and frozen vegetables. The authors of the highly acclaimed and widely reviewed Aquafaba, are back, and this time, it is the time-poor urban dweller who will benefit from their culinary creativity. This book is designed for ‘urban vegans’. Why? Because there are noticeable differences in access to food according to where we live. In big cities like London, Paris or New York, you can find every possible vegan ingredient, and endless products imported from exotic countries. On the other hand, since there is rarely local production, it can often be very hard to find top-quality super-fresh fruits and vegetables. You may be surprised to find that almost all the vegetables and herbs used in this book are frozen. The first obvious advantage to using frozen is it’s time saving! No cleaning, no peeling, no cutting – and available in small quantities, without waste. The second advantage is having on hand the basics for an instant meal. So the aim of this book is to provide recipes for real cooking every day using mainly products that are easily found in local neighbourhood shops and supermarkets. The idea is to use what you have on hand, stored in your kitchen cupboards or at the bottom of the fridge. You are always ready to go!


Bind: hardback


Pages: 252


Dimensions: 170 x 240 mm


Publication Date: 30-03-2020


$55.00
Preserving The Season

ISBN: 9781504801225

Author: Mary Tregellas    Publisher: IMM Lifestyle

Take the fruits of your labor further! An essential guide for gardeners who grow more produce and herbs than you know what to do with 90 easy-to-follow recipes ...


Take the fruits of your labor further! An essential guide for gardeners who grow more produce and herbs than you know what to do with 90 easy-to-follow recipes for jams, jellies, marmalades, pickles, chutneys, ketchup, cordials, vinegars, oils, liqueurs, and breads Recipes that use your preserves as ingredients in complete dishes Helpful tips, variations, and sentimental notes for each recipe Anecdotes, literary quotes, and historical fun facts are interspersed throughout for a fun, engaging read An inspiring collection of more than 90 recipes for jams, jellies, chutneys, curds, ketchups, marmalades, pickles, cordials, vinegars, oils, and even liqueurs and breads, Preserving the Season is an excellent resource for any gardener! First, take the bounty on the season further by understanding the general preserving tips and techniques, as well as learning about useful equipment before you get started. Once your preserves are made, you'll find easy-to-follow recipes that use your homemade canned foods as ingredients! With charming personal anecdotes from the author, sentimental notes, literary quotes, helpful tips and variations, and historical fun facts interspersed throughout Preserving the Season, this delightful guide is an engaging and insightful source of inspiration from start to finish!


Bind: paperback


Pages: 192


Dimensions: 178 x 229 mm


Publication Date: 31-01-2020


$39.99
Arzak + Arzak

ISBN: 9781911621867

Authors: Juan Mari Arzak, Elena Arzak    Publisher: Grub Street

Juan Mari Arzak is the third generation of chefs at the restaurant in San Sebastian that bears his family name. Arzak has held three Michelin stars, the maximum...


Juan Mari Arzak is the third generation of chefs at the restaurant in San Sebastian that bears his family name. Arzak has held three Michelin stars, the maximum that can be awarded, since 1989. It is a member of many of the world’s most prestigious associations and appears in countless restaurant guides. It has also been ranked on the World’s 50 Best Restaurant List since the ranking’s early days. This book tells the story of a family and a cuisine. It takes a look at Juan Mari’s role as a cutting-edge chef and restaurateur, and an inspiration for generations of young cooks. It commemorates the 40th anniversary of the birth of the so-called New Basque cuisine, of which Juan Mari was the leader, a movement which formed the germ of the current Spanish gastronomic revolution, and it contains the most emblematic recipes of the last ten years of his work, as well as the most emblematic of his career. For nearly twenty years Juan Mari has shared the role of Chef at Restaurante Arzak with his daughter Elena. The book also follows Elena’s rise in the kitchen, recognizing the essence of her creative process and the magic she and her father create through the design and balance of plates and menus. This introduction to the close-knit team of visionaries and their innovative recipes offers a glimpse into the future of Restaurante Arzak.


Bind: hardback


Pages: 260


Dimensions: 216 x 263 mm


Publication Date: 24-04-2020


$79.99
Casa Cacao

ISBN: 9781911621393

Authors: Jordi Roca, Ignacio Medina    Publisher: Grub Street

El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, ...


El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the world’s most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi’s search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate. With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. The book includes 75 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream. A National Geographic documentary on Jordi Roca’s research into the world of cocoa in Latin America is currently being filmed.


Bind: hardback


Pages: 352


Dimensions: 210 x 250 mm


Publication Date: 01-09-2019


$89.99
A Place At The Table

ISBN: 9783791385181

Author: Gabrielle Langholtz    Publisher: Prestel Publishing

Get to know the foreign-born chefs who are transforming America’s culinary landscape and learn how to make their signature dishes in your own kitchen. Today, ...


Get to know the foreign-born chefs who are transforming America’s culinary landscape and learn how to make their signature dishes in your own kitchen. Today, some of the country’s most exciting chefs hail from distant shores and they’re infusing their restaurants’ menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominique Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). Learn how to make Thai Dang’s shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson’s salmon gravlax and lovage; and Miro Uskokovic’s Hungarian pancake torte. These chefs are running the kitchens of the country’s most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America’s leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens.


Bind: hardback


Pages: 256


Dimensions: 200 x 280 mm


Publication Date: 16-09-2019


$89.99
Le Corbuffet

ISBN: 9783791384726

Author: Esther Choi    Publisher: Prestel Publishing

Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings,...


Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design. It started as a series of dinner parties that Esther Choi—artist, architectural historian, and self-taught cook—hosted for friends after she stumbled across an elaborate menu crafted for Walter Gropius in 1937. Combining a curiosity about art and design with a deeply felt love of cooking, Choi has assembled a playful collection of recipes that are sure to spark conversation over the dinner table. Featuring Choi’s own spectacular photography, these sixty recipes riff off famous artists or architects and the works they are known for. Try Quiche Haring with the Frida Kale-o Salad, or the Robert Rauschenburger followed by Flan Flavin. This cookbook is strikingly beautiful and provocative as it blurs the boundaries between art and everyday life and celebrates food in an engaging and imaginative way.


Bind: hardback


Pages: 256


Dimensions: 200 x 280 mm


Publication Date: 03-10-2019


$89.99
Pizza

ISBN: 9781620083741

Author: Pippa Cuthbert    Publisher: Fox Chapel Publishing

Pizza is a weekly staple dinner simply because it's delicious, easy, and fun to personalize, no matter your food preference. The ultimate DIY guide to making pi...


Pizza is a weekly staple dinner simply because it's delicious, easy, and fun to personalize, no matter your food preference. The ultimate DIY guide to making pizza at home, this recipe book provides more than 70 creative topping and crust ideas from traditional favorites to new flavor combinations that are perfect for meat-lovers, vegetarians, fish fanatics, and the kids! See for yourself all the possibilities and try a new pizza every week with this must-have book!


Bind: paperback


Pages: 192


Dimensions: 178 x 229 mm


Publication Date: 15-10-2019


$39.99
Its Always Wine OClock

ISBN: 9781787830080

Publisher: Summersdale Publishers

Pinot, Chardonnay, Merlot, Riesling… There are so many delicious wines to delight the nose and palate and so many occasions to celebrate them all. Whatever yo...


Pinot, Chardonnay, Merlot, Riesling… There are so many delicious wines to delight the nose and palate and so many occasions to celebrate them all. Whatever your favourite grape or vintage, dry or sweet, indulge your inner sommelier and raise a glass to the wonders of wine with this collection of quotes from the world’s wisest and wittiest drinkers.


Bind: hardback


Pages: 160


Dimensions: 101 x 136 mm


Publication Date: 08-11-2019


$19.99
365 A Year of Everyday Cooking and Baking

ISBN: 9783791385112

Author: Meike Peters    Publisher: Prestel Publishing

Treat yourself to a year of home cooking with the help of Meike Peters, author of the 2017 James Beard Award-winning book "Eat in My Kitchen". Every home cook f...


Treat yourself to a year of home cooking with the help of Meike Peters, author of the 2017 James Beard Award-winning book "Eat in My Kitchen". Every home cook faces the same conundrum—what should I make today? Find a delicious answer to that question every day of the year with Meike Peters, author of the James Beard Award–winning book, "Eat in My Kitchen", and the popular blog of the same name. These 365 new recipes are designed to complement the rhythm of your week, from quick, creative weeknight pasta dinners and colorful salads to fragrant, long-simmering weekend stews and cozy cakes. Try the Winter Caprese with Blood Orange, Beet, and Mozzarella; Riesling Mussels with Grapes and Tarragon; Raclette and Onion Spaetzle; and Tahini-Date Cake. Featuring the author’s signature style of cooking, rooted in German and Mediterranean flavors and making the best of each season’s lush produce, this new home-cooking bible will inspire in the kitchen the whole year and beyond.


Bind: hardback


Pages: 448


Dimensions: 185 x 255 mm


Publication Date: 10-10-2019


$89.99
The Little Book of Drinking Games

ISBN: 9781786852991

Publisher: Summersdale Publishers

Liven up the party with this heady collection of drinking games! Choose from brain-boggling classics such as Fuzzy Duck and Twenty-One or dizzying games of pure...


Liven up the party with this heady collection of drinking games! Choose from brain-boggling classics such as Fuzzy Duck and Twenty-One or dizzying games of pure chance like TV Drinking and Vodka Roulette – whichever you play, you’re guaranteed to be gleeful and giggly by the end!


Bind: paperback


Pages: 127


Dimensions: 105 x 148 mm


$19.99
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