Cooking, Food & Drink (300)

British Food: An Extraordinary Thousand Years of History

ISBN: 9781908117038

Author: Colin Spencer    Publisher: Grub Street

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...


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 the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer's masterful, readable account of our culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine.


Pages: 400


Dimensions: 175 x 248 mm


Publication Date: 01-05-2011


$45.00
Cooking Gluten, Wheat and Dairy Free: 200 Recipes for Coeliacs, Wheat, Dairy and Lactose Intolerants

ISBN: 9781906502928

Author: Michelle Berriedale-Johnson    Publisher: Grub Street

Features 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, ...


Features 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, desserts, breads, biscuits and cakes - all of which are milk, cream, butter, cheese, yogurt, wheat, gluten and lactose free.


Dimensions: 170 x 240 mm


Publication Date: 01-05-2011


$45.00
The Big Red Book of Tomatoes

ISBN: 9781908117120

Author: Lindsey Bareham    Publisher: Grub Street

Pages: 456


Dimensions: 189 x 236 mm


Publication Date: 01-07-2011


$45.00
Summer Cooking

ISBN: 9781908117045

Author: Elizabeth David    Publisher: Grub Street

Pages: 234


Dimensions: 129 x 198 mm


Publication Date: 01-06-2011


$34.99
From Microliths to Microwaves: The Evolution of British Agriculture, Food and Cooking

ISBN: 9781908117007

Author: Colin Spencer    Publisher: Grub Street

This important book is a ground breaking work on the subject of British food. It has been thought that civilisation in Britain, which stems from farming, food ...


This important book is a ground breaking work on the subject of British food. It has been thought that civilisation in Britain, which stems from farming, food and cookery all began with the Romans. But it has now been discovered that thriving communities possessing a long history with their own ritual, laws, culture and food, inhabited Britain long before that time. Food is the fundamental spur to action, innovation, exploration and creativity in humankind. This book explores the roots of our national existence through the cultivation of its land, the production and cooking of its food, revealing the moulding force of climate and the constant invention in technology that produced the food through the centuries. It will end in the present but will also consider the ominous, immediate future with the combined threat of global warming and Peak Oil. It is a breath-taking attempt to trace the changes to and influences on food in Britain from the earliest dawning of time when England became an island, through the Roman occupation, the Plague years, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer's masterful, readable account of our culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine.

About the author:
Colin Spencer is one of the country's leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, as well as writing for television and film. For thirteen years he was food columnist for The Guardian. His previous book for Grub Street was the award-winning, British Food An Extraordinary Thousand Years of History. Colin Spencer lives in Seaford, East Sussex.


$69.99
Verdura : vegetables italian style

ISBN: 9781906502782

Author: Viana La Place    Publisher: Grub Street

Pages: 320


Dimensions: 189 x 246 x 28 mm


Publication Date: 01-07-2010


$39.99
Five Fat Hens : The Chicken and Egg Cookbook

ISBN: 9781906502881

Author: Tim Halket    Publisher: Grub Street

Pages: 324


Dimensions: 148 x 240 mm


Publication Date: 01-09-2010


$55.00
Middle Eastern Cookery

ISBN: 9781906502942

Author: Arto Der Haroutunian    Publisher: Grub Street

Bind: paperback


Pages: 384


Dimensions: 170 x 240 x 33 mm


Publication Date: 01-09-2010


$39.99
Tapas: Classic Small Dishes from Spain

ISBN: 9781908117021

Author: Elisabeth Luard    Publisher: Grub Street

Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly deliciou...


Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with 2 sauces, chicory and blue cheese, mushrooms with garlic and rosemary, aubergine puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion - such as spring, summer, autumn and winter parties, children's tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evokes the spirit of a country where food is the essence of the community. Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today. She is one of the leading authorities on European food and cooking. Her fifteen years spent living in Spain provided the experience and inspiration for this book. Her acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. Elisabeth's seemingly effortless style of writing, self-drawn illustrations and understanding of the way in which ordinary people's cooking reflects their history, culture and everyday life, makes her one of the most individual and distinctive food writers of all time. She is the food columnist for The Oldie" and a contributing editor to "Waitrose Food Illustrated" as well as many national newspapers such as "The Scotsman"."


Pages: 176


Dimensions: 129 x 198 mm


Publication Date: 05-09-2011


$45.00
Classic Vegetarian Cookery: Over 250 Recipes from Around the World

ISBN: 9781908117014

Author: Arto Der Haroutunian    Publisher: Grub Street

Pages: 288


Dimensions: 170 x 240 mm


Publication Date: 19-06-2011


$45.00
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