Nice has been part of France only since 1860 - so it is not surprising that its cuisine has no particular affinity with the traditions of the French cuisine.

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

If there is one book that belongs on the shelf of food lovers, it is Sicilian Food by Mary Taylor Simeti. This is a classic, the definitive work on Sicilian cooking and is full of authentic, hard to find recipes gleaned from the author's friends, family and acquaintances on the island itself.
The author, married to a Sicilian, set out to discover Sicilian food first hand. She tested each ancient recipe herself and updated the methods. Her directions are clear and easy to follow. Her prose is so descriptive that to read it is to be in Sicily.

Pages: 348

Dimensions: 156 x 234 mm

Pages: 224

Dimensions: 170 x 234 mm

Publication Date: 01-06-2008

Persian cooking is very suited to the contemporary style of eating. Many of the dishes are vegetarian, and the marriage of sweet and savoury, such as grains and pulses sweetened with fruit and spices, makes for delicious meals. This book showcases a selection of these dishes.

Pages: 256

Dimensions: 159 x 233 mm

Publication Date: 01-08-2000

Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia.
Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.

Pages: 352

Dimensions: 156 x 236 mm

Publication Date: 30-11-1997

First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.

Pages: 624

Dimensions: 129 x 198 mm

Publication Date: 01-09-2010

The essential handy guide to successful baking from Britain's most distinguished and best-loved cookery writer. Marguerite Patten is Britain's top selling cookery writer with sales totalling over 17 million copies. She is the pioneer of easy-to-follow-recipes. This book contains all you need to know to bake successful cakes, biscuits and pastries.

Pages: 160

Dimensions: 153 x 234 x 15 mm

Publication Date: 31-05-2002