Cooking, Food & Drink (358)

Eat Your Greens

ISBN: 9783899559996

Author: Anette Dieng    Publisher: Gestalten

Be kind to yourself and the environment with this book of tasty and simple vegetable-based recipes to prepare at home. If you're not a fan of eating your greens...


Be kind to yourself and the environment with this book of tasty and simple vegetable-based recipes to prepare at home. If you're not a fan of eating your greens and struggling to hit your five a day, this collection of recipes will transform you into a veggie believer. With more than 800 concise, uncomplicated ways to make your meals more green-focused, you'll be swapping out boiled carrots for broccoli roasted with garlic, chili, cashew nuts, and soy sauce quicker than you can say kale. With chapters focusing on single vegetables, Eat Your Greens! helps you get to know the raw materials, explaining when they're in season, how best to store them, and what ingredients they work well with. And given the simplicity of the instructions, even the most kitchen-phobic will be converted.


Bind: hardback


Dimensions: 180 x 240 mm


Publication Date: 28-02-2020


$89.99
Four Seasons Cookery Book

ISBN: 9781911667001

Author: Margaret Costa    Publisher: Grub Street

Originally published in 1970 and re-issued by Grub Street for the first time in 1996, our new edition hit the bestseller lists and went on to sell over 20,000 c...


Originally published in 1970 and re-issued by Grub Street for the first time in 1996, our new edition hit the bestseller lists and went on to sell over 20,000 copies and its reappearance was praised by contemporary cookery stars like Nigel Slater, Delia Smith and Simon Hopkinson. Also in that year Margaret Costa was honoured at the prestigious Glenfiddich Awards. Margaret Costa came to prominence by replacing Robert Carrier as the Sunday Times cookery writer, and although this was her only significant book, it's hugely influential and was named by Observer Food Monthly as one of the Top 50 Cookbooks of All Time. The book has stood the test of time and indeed many of those writers who praise her also admit that they have taken their inspiration from her wonderful writing. The book is organized according to the seasons, and within each one there are also themed chapters such as Olives, Comforting Breakfasts or Proper Puddings. This is a modern classic which no cookery collection should be without.


Bind: paperback


Pages: 364


Dimensions: 185 x 246 mm


Publication Date: 26-10-2020


$45.00
Vegan Recipes From Japan

ISBN: 9781911667049

Authors: Malte Hartig, Jule Felice Frommelt    Publisher: Grub Street

This is more than a cookbook of Japanese cuisine. Malte Härtig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light m...


This is more than a cookbook of Japanese cuisine. Malte Härtig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with its origin from the Zen philosophy. Particular care is taken in the selection of ingredients and prepared in such a way that their own taste is emphasized. The recipes are accordingly simple, but excellent in combination and taste. The vegetables are prepared according to the seasons from the garden or weekly market, with few ingredients. This cookbook combines local vegetables and fruits, rice and other cereals with Japanese ingredients such as miso, soy sauce, sake, the sweet wine mirin or the soup stock dashi and prepared using Japanese cooking techniques, such as tempura, Japanese-style barbecue way. They are simple and light, nourish body and soul and open up a new perspective on cooking and how we deal with food. The accompanying text illuminates the cultural background of the recipes and tells entertaining stories from the land of the rising sun. When a philosopher and trained chef team up with a gardener and food photographer, you can expect something special.


Bind: hardback


Pages: 250


Dimensions: 170 x 240 mm


Publication Date: 20-11-2020


$55.00
The Everyday Dairy-Free Cookbook

ISBN: 9781911667018

Authors: Miller Rogers, Emily White    Publisher: Grub Street

Lactose intolerance or an allergy to milk means avoiding cream, butter, milk, cheese, yoghurt, and ice cream as well as many prepared foods to which lactose is ...


Lactose intolerance or an allergy to milk means avoiding cream, butter, milk, cheese, yoghurt, and ice cream as well as many prepared foods to which lactose is added such as bread, cereal, salad dressings, cake mixes, frozen meals. The Everyday Dairy-Free Cookbook explains all you need to know about this condition, how to tackle the problem and where to go for help and advice. As with the other titles in this best-selling Everyday series the book contains 200 recipes for family meals and there is a special section on catering for children. There are dairy-free recipes for soups, dips and starters, light meals, main dishes, fish dishes, vegetarian dishes, savoury sauces and accompaniments, salads and dressings, puddings, sweet sauces, sweets and treats, baking, pastry, breakfasts, and beverages. If you or someone in your family cannot tolerate lactose this book will make catering for their needs simple and straightforward with so many meals to choose from.


Bind: paperback


Pages: 240


Dimensions: 170 x 240 mm


Publication Date: 20-01-2021


$39.99
Pie For Breakfast

ISBN: 9783791374604

Author: Cynthia Cliff    Publisher: Prestel Publishing

When Hazel and her father bake together, her mother says they make the whole house smell like a fancy bakery. And when they bake in the morning, it's absolutely...


When Hazel and her father bake together, her mother says they make the whole house smell like a fancy bakery. And when they bake in the morning, it's absolutely okay to sample the goods- even if it's for breakfast. One day Hazel decides to organize a bake sale for her school, encouraging her friends to contribute to the effort. The results take readers all over the world-from strawberry mochi and pumpkin empanadas to Indian-spiced shortbread and Egyptian basbousa cake. Best of all, each of these treat-along with muffins, carrot cake, scones, and vegan and gluten free items-comes with its own easy-to-follow recipe. The author of a popular blog with the same name, Cynthia Cliff knows how to make recipes look as good as they taste. Her charming illustrations combine the simplicity of folk art with a sophisticated flair. And her down-to-earth instructions accommodate all sorts of substitutions and skill levels. The perfect gateway book to a lifetime of satisfying and healthy baking, Pie for Breakfast will also introduce families to new flavours and treats, opening their palates and their eyes to the delicious ways that baking can bring us together.


Bind: hardback


Pages: 40


Dimensions: 230 x 300 mm


Publication Date: 30-04-2021


$34.99
Flavours of Greece (pb)

ISBN: 9781911667124

Author: Rosemary Barron    Publisher: Grub Street

Rosemary Barron’s Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and auth...


Rosemary Barron’s Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor’s Choice in The New York Times in the year of its publication and it is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands. In this celebration of Greek food Rosemary provides over 250 regional and national specialities, from the olives, feta and seafood of mezes, to delicate lemon broths to hearty bean soups, grilled meats and fish, baked vegetables and pilafs to the fragrant, gooey honey pastries. Greek cooking offers seasonal food perfect for informal eating with family, friends and entertaining. In the 80s Rosemary owned a cooking school based in a 450 year-old village house on the island of Crete. This was the first of its kind in Greece, and described by Vogue magazine in 1982 as ‘one of the best cooking schools in Europe’. Her recent courses on Santorini, exploring the foods and flavours of Greek antiquity, have been described by Conde Nast Traveller as ‘one of the top ten cookery courses in Europe’. For nearly three decades, Rosemary has organised programmes and presented lectures and workshops on culinary matters to a wide variety of audiences. A former President of the International Association of Culinary Professionals, she is currently working with NGOs on the development of food tourism in Romania. She is co-founder of Oxford Gastronomica: The Centre for Food, Drink and Culture at Oxford Brookes University.


Bind: paperback


Pages: 386


Dimensions: 185 x 246 mm


Publication Date: 30-06-2021


$49.99
The Basic Basics Kitchen Hacks and Hints

ISBN: 9781911667100

Author: Glynn Christian    Publisher: Grub Street

300+ amazing tips and techniques for seasoned chefs and aspirational home-cooks. An invaluable handbook of solutions to culinary queries, creating cookery calm ...


300+ amazing tips and techniques for seasoned chefs and aspirational home-cooks. An invaluable handbook of solutions to culinary queries, creating cookery calm in kitchens and success on your plates TV-chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynn’s gosh-factor hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold. Glynn began food broadcasts on London’s LBC radio and BBC-TV’s Pebble Mill at One. He broadcast three mornings weekly on BBC-TV Breakfast Time and made the first TV food series shot abroad. Glynn was ELLE magazine’s initial food editor and wrote weekly for The Sunday Telegraph as well as being the original cookery and food presenter on QVC Shopping Channel UK and then Senior Presenter on TVSN, Australia. His many food and cookery books include REAL FLAVOURS – the Handbook of Gourmet and Deli Ingredients, voted Best Food Guide in the World. Glynn co-founded iconic Mr Christian’s Provisions on Portobello Rd and is honoured with a Lifetime Achievement Award from the Guild of Fine Food. He lives in Battersea, London.


Bind: paperback


Pages: 192


Dimensions: 153 x 234 mm


Publication Date: 28-06-2021


$24.99
Spirits of the Otherworld

ISBN: 9783791387147

Author: Allison Crawbuck    Publisher: Prestel Publishing

Alcohol meets alchemy in this fun and darkly fascinating collection of cocktail recipes to suit your every mood and whim. Astrology, tarot, palmistry, and other...


Alcohol meets alchemy in this fun and darkly fascinating collection of cocktail recipes to suit your every mood and whim. Astrology, tarot, palmistry, and other spiritual arts are having a moment—and that includes the spirits we enjoy during cocktail hour. With this deeply researched collection of intoxicating treats, readers will be able to mix a drink that reflects their interests and satisfies their curiosity. Over the course of five chapters, the authors map out esoteric philosophies that have fueled the dark arts of their times. Each recipe is presented in a double-page spread that includes an engaging history, clear instructions, and original photography. Curious about druids? Try the Oak and Mistletoe, reminiscent of ancient European forests. Into voodoo? Enjoy a citrusy rum cocktail that’s finished with Peychaud’s bitters from an infamous New Orleans apothecary. If vodka’s your jam try the Devil’s Daughter, which pays tribute to England’s most famous prophetess, Mother Shipton. More than just a collection of recipes, this dive into the occult tells you everything you need to stock your bar and kitchen with, while offering compelling background information on natural ingredients, botany, herbs, and spices—all points of interests that connect the cocktail enthusiast and the practitioner of magic. Whether you’re serious about cocktails or the occult—or just getting acquainted with either one—this ingenious blend of mixology and magic will add a drop of mystery to every drink you make.


Bind: hardback


Pages: 160


Dimensions: 193 x 240 mm


Publication Date: 07-09-2021


$45.00
Mediterranean Cookbook

ISBN: 9781911667193

Author: Arabella Boxer    Publisher: Grub Street

'To write about the foods of all the countries that surround the Mediterranean could seem an impossibly ambitious task. Some fifteen countries border the sea, t...


'To write about the foods of all the countries that surround the Mediterranean could seem an impossibly ambitious task. Some fifteen countries border the sea, to say nothing of its many islands, and they span three continents. Yet when one starts to consider the matter it becomes clear that all these countries have a great deal in common, and the task seems simpler than first imagined. It is as if the sea itself has imposed a strong unifying effect on the areas surrounding it. Different as the countries may be, in terms of race, politics, religion and culture, in the end we are forced to acknowledge that food is based on quite other matters.' So says Arabella Boxer in the Introduction to her meticulously researched and beautifully organized book which constitutes a gastronomic grand tour of the region where spices, olives, tomatoes, yogurt, salads, fruit and the clever use of fish and meat combine so satisfyingly and memorably. Within these pages she conjures up the rich and colourful world of Mediterranean food.


Bind: hardback


Pages: 288


Dimensions: 129 x 198 mm


Publication Date: 30-07-2021


$39.99
Taste! How to Choose the Best Deli Ingredients

ISBN: 9781911667230

Author: Glynn Christian    Publisher: Grub Street

TASTE! is a refreshed and expanded new edition of Glynn's REAL FLAVOURS the handbook of gourmet & deli ingredients, voted World's Best Food Guide and described ...


TASTE! is a refreshed and expanded new edition of Glynn's REAL FLAVOURS the handbook of gourmet & deli ingredients, voted World's Best Food Guide and described by Nigel Slater as 'one of the only ten books you need'. The book features unique new NEED TO KNOW panels for each category, fast-to-use lists telling you what's important, whether buying, cooking or eating. Each is a guide to how to spot the good, the bad or ugly, and the ideal ways to enjoy the world's best deli ingredients. TASTE! is an all-embracing, comprehensive handbook of speciality food information, from salt, pepper, sugar and salt to Portuguese Egg Tarts, sourdough, olive oil, caviar, wondrous British charcuterie, cheese and cheesecakes. Included are chapters on Beans, Peas and Pulses, Bread and Baking, Charcuterie, Chocolate, Chutneys, Ferments and Pickles, Coffee, Dairy including Cheese, Fish, Fish Eggs and Seafood, Fruit, Vegetables, Nuts, Dried Mushrooms and Sea Vegetables, Grains including Pasta, Herbs, Spices and Natural Flavourings, Oils, Olives, Sauces, Sugars, Syrups and Honey, Tea and Herbal Teas, and Vinegars. You'll end up reading TASTE! like a challenging novel, because it also presents controversial opinions about chillies, synthetic flavourings, palm oils and more. Glynn says: 'the book answers the questions you didn't know you should have asked, and is an ingredient handbook that makes every cookbook work.' AUTHOR: Best known in Britain as a pioneering and innovative BBC-TV and radio chef, New Zealand born Glynn Christian is also an acclaimed food journalist, lecturer, public speaker and the author of over 25 books mainly about food and cookery. His UK journalistic career includes writing weekly for The Sunday Telegraph for four years for which he was nominated for Glenfiddich Food Writer of the Year, Elle (5 years) and magazines such as OK, House and Gardens, and Gardens Illustrated. He co-founded iconic Mr Christian's Provisions on Portobello Rd, helped found the UK Guild of Food Writers, named the Great Taste Awards and is the holder of a prestigious Lifetime Achievement Award from the Guild of Good Food. He lives and works in Battersea, London.


Bind: hardback


Pages: 304


Dimensions: 170 x 240 mm


Publication Date: 30-09-2021


$69.99
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