Pages: 288

Dimensions: 170 x 240 mm

Publication Date: 19-06-2011

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

Pages: 208

Dimensions: 129 x 198 mm

Publication Date: 19-06-2011

Aphrodisiacs take their name from Aphrodite, the Greek goddess of love. They have been used to stimulate desire for millennia, concocted from spices, herbs, fruit and flowers by poets, lovers, Queens and warriors from every corner of the globe.\nAuthors Julie and Matthew Bruton-Seal, experiences professional herbalists, have brought together their recipes for erotic food, sensual oils and potions, seductive scents and desirous drinks; all beautifully photographed.

Publication Date: 01-02-2012

Born next-door to a pub in 1940, Frank Priestley went on to spend a life steeped in brewing, drinking and the enjoyment of beer. From a young apprentice, he worked his way up to become a master brewer at the famous Castle Eden brewery. Frank shares with the reader his fascination for the way brewing is done, and he weaves in anecdotes about his diverse colleagues, his skilled working life and the unique beers that the individual breweries produced. His tale covers the years from 1959 to 1979 and he left when the traditional brewing industry in Britain reached one of its lowest ebbs. But Frank is now delighted to see the revival of interest in good beer and he ends the book with a brief round-up of some of the best pubs in England where he has had the pleasure of drinking a pint. His story is informative, lively and heart-warming.

A collection of recipes for food from field, woodland, water and hedgerow.

Pages: 192

Dimensions: 220 mm

Publication Date: 01-06-2009

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