Cooking, Food & Drink (300)

Lulu's Provencal Table (PB)

ISBN: 9781911621195

Author: Richard Olney    Publisher: Grub Street

Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also publis...


Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) – moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence ̶ tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour. Having been described as ‘a gastronomic love poem to France’s most exhilarating region’, this is an essential book for any serious food lover’s library.


Bind: paperback


Pages: 176


Dimensions: 189 x 246 mm


Publication Date: 01-06-2018


$49.99
Delicious Places

ISBN: 9783899559699

Publisher: Gestalten

Contemporary food goes way beyond avocado and quinoa salads. Delicious Places presents the new wave of cafés, restaurants and entrepreneurs that are writing a ...


Contemporary food goes way beyond avocado and quinoa salads. Delicious Places presents the new wave of cafés, restaurants and entrepreneurs that are writing a fresh chapter on culinary culture. Food culture has come a long way. New restaurants, bars and cafés are born out of fresh ideas that, with a clever twist, lead to an -unprecedented culinary experience that -balances location and concept--and ultimately influences a new world of food. Delicious Places collects the examples that execute the business idea in the best possible way. Single-dish restaurants, traditional -pasticcerias, fisherman cooperatives with the freshest produce or high-end restaurants in the mountains. They offer a unique experience that starts the moment you set foot in the door and spans from the interiors to the branding, and behind the scenes to the supply chains and sustainable procedures. Take a seat at the table and feast your senses one by one--the mind will follow.


Bind: hardback


Pages: 256


Dimensions: 210 x 260 mm


Publication Date: 22-03-2019


$115.00
20 Recipes Kids Should Know

ISBN: 9783791385075

Author: Calista Washburn    Publisher: Prestel Publishing

Whether they're helping stir cake batter or producing their own YouTube cooking channel, kids of all ages are getting increasingly busy in the kitchen. This coo...


Whether they're helping stir cake batter or producing their own YouTube cooking channel, kids of all ages are getting increasingly busy in the kitchen. This cookbook features twenty classic recipes that are fun, healthy, adaptable and easy to prepare. From banana bread and the perfect grilled cheese to breaded chicken and apple pie, each recipe is written in a clear, accessible style that young cooks of every level will be able to follow. The author is a young chef whose love of cooking developed from her own family's food traditions like baking popovers with her grandmother and Sunday-night pizza making. By teaching kids basic recipes that can be adapted in endless ways, this book is the perfect launching pad to finding their way around the kitchen- - or launching their own cooking careers.


Bind: hardback


Pages: 48


Dimensions: 240 x 290 mm


Publication Date: 19-04-2019


$38.99
Vegan Life

ISBN: 9781787830165

Author: Jo Peters    Publisher: Summersdale Publishers

There’s more to being vegan than eating your greens… A plant-based diet is the foundation of a vegan lifestyle, but you can do so much more to incorporate ...


There’s more to being vegan than eating your greens… A plant-based diet is the foundation of a vegan lifestyle, but you can do so much more to incorporate a cruelty-free approach into everyday life. Vegan Life highlights the simple, achievable ways you can show kindness to animals – and to the environment – not just with your choice of food but with the household products, clothing and cosmetics you buy too. With tips on how to reliably spot vegan goods when shopping, DIY ideas for making your own organic cosmetic and cleaning products and, of course, essential recipes for delicious vegan food, this book makes it easy to live more ethically.


Bind: hardback


Pages: 160


Dimensions: 176 x 196 mm


Publication Date: 10-05-2019


$34.99
The Little Book of Whisky

ISBN: 9781786857965

Author: Tom Hay    Publisher: Summersdale Publishers

Scotch or Irish? Bourbon or rye? However you like your whisky, this book is a masterful blend of history, terminology, tips and memorable quips. Topped up with ...


Scotch or Irish? Bourbon or rye? However you like your whisky, this book is a masterful blend of history, terminology, tips and memorable quips. Topped up with dozens of recipes to suit any whisky lover’s palate – from classic cocktails to Scotch-imbued fudge and smoky bourbon glaze – this neat little miscellany will deepen your appreciation of this superlative spirit.


Bind: hardback


Pages: 160


Dimensions: 101 x 136 mm


Publication Date: 10-05-2019


$19.99
DUE > 31st Jul 2019
The Taste of Belgium (PB)

ISBN: 9781911621300

Author: Ruth Van Waerbeek    Publisher: Grub Street

Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but wi...


Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French cuisine. It's a country where home cooks and everyone, it seems, is a great home cook spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its hearty influences from Germany and Holland, herbs straight out of a medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best slow-cooked, honest and satisfying, perfect for a Sunday lunch, a dinner party, or a casual family gathering. Here in Ruth Van Waerebeek's wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country: endives, mussels, herrings, white asparagus, Brussels sprouts, mustard, beer and chocolate. There are national dishes such as waterzooi, moules frites, hutsepot, stoemp and of course waffles. For the adventurous cook there is much to explore in this varied and perhaps unfamiliar cuisine. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal?


Bind: paperback


Pages: 320


Dimensions: 185 x 246 mm


Publication Date: 31-05-2019


$45.00
Italian Food

ISBN: 9781911621294

Author: Elizabeth David    Publisher: Grub Street

Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew ho...


Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David's 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.


Bind: hardback


Pages: 406


Dimensions: 129 x 198 mm


Publication Date: 31-05-2019


$39.99
Designs and Sketches for elBulli

ISBN: 9781911621362

Author: Luki Huber    Publisher: Grub Street

elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adria - the chef who earned elBulli it's worl...


elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adria - the chef who earned elBulli it's worldwide fame - has been acclaimed as the best chef in the world. Ferran and his team at elBulli were the first to employ an industrial designer as part of their creative team. Luki Huber was that industrial designer and he spent from 2002 until 2005 at elBulli working exclusively hand-in-hand with Ferran charged with inventing new `artifacts' used either to prepare, cook, serve or perform Adria's unique culinary techniques. Luki kept all his drawings, sketches and beautiful photographs from this collaboration and they are brought together for the first time in this amazing notebook, with all the explanations of the purpose and stories behind every object. The book has a Prologue and Introduction from Ferran Adria, and is a must for all devotees of this extraordinary chef and his restaurant. Swiss-born Huber was trained at the Lucerne School of Art and Design and at the Escola Massana in Barcelona. He has been living in Spain since 1994, and has collaborated on a regular basis with a range of innovative clients working from the product design studio he created in 1999. The results of his work with elBulli combining the rigors of gourmet cuisine and the innovations of industrial design have been exhibited in the Pompidou Centre in Paris, in the D.Day, le design d'aujourd'hui.


Bind: hardback


Pages: 320


Dimensions: 155 x 215 mm


Publication Date: 31-05-2019


$65.00
The Hot Book of Chilies - 3rd Edition

ISBN: 9781620083765

Author: David Floyd    Publisher: Fox Chapel Publishing

For both timid triers and fiery fanatics, David Floyd's newly updated The Hot Book of Chilies provides you with everything you need and want to know about this ...


For both timid triers and fiery fanatics, David Floyd's newly updated The Hot Book of Chilies provides you with everything you need and want to know about this eye-watering ingredient. Containing dozens of recipes and a gallery of 97 varieties of peppers, from mild jalapenos and pasillas to hazardous habaneros and pequins, with useful information on their degree of hotness, health benefits, biology, and history, this is the ultimate resource on all things chili peppers. Learn the best ways to grow them, how to relieve chili burn, and make your own salsas, curry powders, hot sauces, jams, and chutneys to incorporate your favorite chili peppers of any spice range into your everyday meals!


Bind: paperback


Pages: 160


Dimensions: 175 x 225 mm


Publication Date: 14-08-2019


$34.99
Everyday BBQ

ISBN: 9781911621355

Author: Andreas Rummel    Publisher: Grub Street

With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative mar...


With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative marinades and dips that will stun your guests. Vegetarians, too, will have plenty to love in this sumptuous volume. From straightforward to imposing, the recipes in this book will keep your grill BBQ every day – no matter whether gas or charcoal.


Bind: hardback


Pages: 224


Dimensions: 190 x 256 mm


Publication Date: 01-06-2019


$45.00
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