Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.\nThis collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavoured with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.

Pages: 384

Dimensions: 170 x 240 mm

Publication Date: 01-05-2012

Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment.  The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavour than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread – soufflés, soups, salads and even desserts such as chocolate bread pudding. Plus fun recipes to make with children. \n Normal 0 false false false EN-NZ X-NONE X-NONE MicrosoftInternetExplorer4

Pages: 270

"Picnics" reveals a world of simply prepared and delicious foods and stimulates the imagination with tales from far and near in Claudia Roden's elegant, discursive style. It offers the conventional and the exotic: from the street food of the Middle East and Mediterranean, the festivals of the high grassy plains of Mexico to the English traditions of picnicing in parks and shooting lunches on the moors.
This is a book for any season and any climate. It is a book to cook from and a book to read and the re-issue of this classic will be welcomed by all lovers of Claudia Roden's writings.

Bind: hardback

Pages: 384

Dimensions: 129 x 198 mm

Publication Date: 30-08-2012

From all over Europe from Scotland to the Mediterranean, from Hungary to Cornwall, Elisabeth Luard has collected descriptions of traditional feasts and festivals and hundreds of recipes for the dishes appropriate to them. As well as being a unique and wonderfully readable cookery book, Seasonal European Dishes (originally published uner the title of European Festival Food) is written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

Bind: paperback

Pages: 344

Dimensions: 185 x 246 mm

Publication Date: 22-03-2013

Publication Date: 10-05-2013

It is amazing that in these times of passion for the food from every corner of the globe, the cooking of Portugal remains unexplored by so many, especially given its vibrant flavours and simple domestic style. In this authoritative and fascinating book, Edite Vieira traces the rich legacy of her country's culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, and cumin and oranges which are both remnants of the voyaging past, with green coriander the main flavouring herb; essentially the food is the food of a country which grows grapes, peppers, melons, quinces and apples, and few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto), pork and red pepper sausages (chouricos) and black pudding (morcela), all foods are very much to contemporary taste.

Bind: hardback

Pages: 256

Dimensions: 189 x 246 mm

Publication Date: 21-09-2012

In late 2001 Rod Smith died tragically at his own hand, leaving behind a part-written autobiography and many notes. At the request of his family, his friend, the historian Christopher Shores, took on the task of seeking to complete the story as nearly as possible to how he believed Rod had wished it to be. Rod and his brother Jerry both became Spitfire pilots during World War II, leaving their home in Canada only to find themselves - purely by chance - serving together in the defence of Malta during 1942. Jerry had already gained some fame as the first pilot ever to land a Spitfire on an aircraft carrier (due to a faulty fuel feed after being launched to fly to the beleaguered island). Both showed immediate promise as fighter pilots, but by the end of that year Jerry was dead - last seen chasing a German bomber out to sea - while Rod had become an 'ace' and would receive the DFC.Two years later, serving as a squadron commander in Western Europe, he claimed six Messerschmitts down within a single week, and was involved in the shooting down of the first German jet aircraft to fall to British Commonwealth fighters. He ended the war as one of Canada's highest scoring aces, with more than 13 victories to his credit. Qualifying after the war both as an aeronautical engineer and as a barrister, he brought a keen and analytical intellect to a passionate interest in aviation and aerial combat, writing many letters and articles of great depth and insight. His untimely death was a great loss not only to his family and friends, but to the wider world of aviation history as well. This book, containing many diary entries from each of the brothers, is a testament to them.

Pages: 224

Dimensions: 134 x 216 x 25 mm

Publication Date: 01-07-2008

Most health experts agree that the we are facing a huge increase in the number of people with diabetes. Most cases are Type 2 (non-insulin dependent) diabetes and happily this form of diabetes is controlled by diet and exercise. So understanding nutrition and diet is essential to maintaining your health as a non-insulin dependent diabetes sufferer. However because of our ageing population and rapidly rising numbers of overweight and obese people many diabetics today are either living alone or are a couple. So preparing meals using regular diabetic cookbooks which cater for four or more people can provide meals that are too big and wasteful. "Diabetic Cooking for One and Two" solves the problem by offering a collection of easy, tempting recipes in smaller portions. Based on the very latest research it gives nutritional guidelines, a menu planner, advice on how to shop and plan your meals, over 100 recipes all with nutritional analyses catering for contemporary culinary tastes, consisting of meals with a high intake of vegetables, pulses, fruit and whole grains.

Bind: paperback

Pages: 192

Dimensions: 170 x 240 mm

Publication Date: 30-10-2012

There is no bitter snarl nor self-pity in this classic novel about the air war of 1914-1918, based very largely on the author's experiences. Combat, loneliness, fatigue, fear, comradeship, women, excitement--all are built into a vigorous and authentic structure by one of the most valiant pilots of the then Royal Flying Corps.

Pages: 456

Dimensions: 140 x 220 x 32 mm

Publication Date: 01-04-2004

There is something very appealing about the shiny deep purple of the aubergines mostly commonly seen in our supermarkets and markets. But not all aubergines are purplish black and although the aubergine has come to epitomise Mediterranean cooking it is in fact an Asian immigrant from China. So depending on where you travel you can find aubergines in varying shapes, sizes and hues. They may be lilac verging on pink, green tinged or pure ivory (hence their American name, eggplant) plain, mottled or streaked. Some grow long and thin, others are small and perfectly round. As numerous as its possible guises are the methods of cooking the aubergine. You can stew it in the French and Italian style, slice it and fry it, halve it and grill it or bake it whole. So if your repertoire of aubergine recipes is limited to ratatouille or moussaka Nina Kehayan will introduce you to 150 recipes from every corner of the world - from the Near East to the Far East, from South America to Russia and beyond. This book is a unique encyclopaedic guide to the world's aubergine recipes as well as the tale of the author, her family's almost sentimental passion for them and their journey over generations from Russia to Provence. Essentially Aubergines" was published originally to a truly impressive collection of enthusiastic reviews and is now available again in paperback."

Pages: 224

Dimensions: 148 x 210 mm

Publication Date: 01-08-2010