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On Sale (254)
Bread and Oil
ISBN: 9781909166165 Author: Tomas Graves Publisher: Grub Street Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa... Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomas Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomas Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sauteed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe. Bind: paperback Pages: 240 Dimensions: 129 x 198 mm Publication Date: 30-05-2013 |
$29.99 $5.00 |
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The Fish Store
ISBN: 9781909166080 Author: Lindsey Bareham Publisher: Grub Street When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and paking pilchards, Lindsey Bareham... When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and paking pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place. It started as a notebook for her sons' eyes only, with lists of favourite ways of cooking mackerel, monkfish and sole and how to make amyonnaise to go with the gift of a handsome crab or crayfish, but then it took on its own momentum and became this very special book, full of recollections and anecdotes and fabulous holiday food. Bind: paperback Pages: 400 Dimensions: 170 x 240 mm Publication Date: 17-06-2013 |
$39.99 $5.75 |
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Eat Smart Eat Raw
ISBN: 9781909166066 Author: Kate Magic Publisher: Grub Street New Edition In Full Colour! New Edition In Full Colour! Bind: paperback Pages: 160 Dimensions: 170 x 240 mm Publication Date: 17-06-2013 |
$39.99 $5.75 |
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Recipes From The Spanish Kitchen
ISBN: 9781908117243 Author: Nicholas Butcher Publisher: Grub Street In this affectionate and informative account of Spain's food, Nicholas Butcher focuses on the traditional cooking of Spain through its regions and its produce. ... In this affectionate and informative account of Spain's food, Nicholas Butcher focuses on the traditional cooking of Spain through its regions and its produce. The book starts with a journey through Spain, region by region. Then there are chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game and puddings. The author's enthusiasm for Spanish cooking permeates every page. He explores his favourite dishes, the culture and history behind them and how best to recreate them. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. From the bustling capital Madrid and Basque seaside towns to rustic Andalucia he highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten. With a love of vibrant flavours and uncomplicated ingredients, Spanish cuisine has its roots firmly in home cooking and has developed out of the ingenious use of local raw ingredients - olives, almonds, saffron, garlic, paprika - together with magnificent fish, shellfish and charcuterie.\nFirst published in 1990 but out of print for many years this beautifully written travelogue goes beyond the familiar to the heart of the country, its culture and its food. It's a wonderful read and is regarded by many as one of the best books on the subject. Nicholas Butcher was born and brought up in England and ran the family restaurant in Chichester before moving permanently to Spain in the early 1980s. Pages: 320 Dimensions: 189 x 236 mm Publication Date: 01-09-2011 |
$39.99 $5.75 |
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Flavours of Greece
ISBN: 9781906502607 Author: Rosemary Barron Publisher: Grub Street The Greek philosophy of food is one of simplicity; make it fresh and full of flavor and serve it with great warmth and flair. It is a cuisine entrenched in hist... The Greek philosophy of food is one of simplicity; make it fresh and full of flavor and serve it with great warmth and flair. It is a cuisine entrenched in history, influenced by the cultures of its neighbors - Turkey, the Middle East, the Balkans but at heart it is unpretentious food from a people who have learned to make the most of what their land has to offer. In this celebration of Greek food Rosemary Barron provides over 250 regional and national specialties, from the olives, feta and seafood of mezes, beautiful little appetizers that can often become a meal in themselves, 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 addition there are chapters on The Greek Kitchen, Breads, The Wines of Greece and Menus for different occasions. Pages: 384 Dimensions: 185 x 246 mm Publication Date: 01-08-2010 |
$55.00 $5.75 |
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Home Baked: A Little Book of Bread, Cake and Biscuit Recipes
ISBN: 9781906502379 Author: George Scurfield Publisher: Grub Street Pages: 160 Dimensions: 129 x 198 mm Publication Date: 01-04-2009 |
$39.99 $5.75 |
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The Best of Modern British Cookery
ISBN: 9781906502195 Author: Sarah Freeman Publisher: Grub Street Now available for the first time in paperback this is a really exciting collection of recipes which captures the present pride and interest in our own cooking a... Now available for the first time in paperback this is a really exciting collection of recipes which captures the present pride and interest in our own cooking and our locally sourced ingredients perfectly. There can be no mistaking therefore the home of Baked Trout with Horseradish and Cream, Beetroot and Tomato Soup with Gin, Leek and Derby Sage Tart, Peter Gott's Roast Gloucester Old Spot with Rhubarb and Apple Cheese, Scrag-end of Neck of Herdwick Mutton Stewed with Shiraz or Rhubarb and Walnut Crumble with Ginger.Sarah Freeman - a cook proud rather than ashamed to be British - skillfully collected together in her book, recipes culled from the new wave of Modern British chefs as well as creating a range of her own recipes in the same spirit.This work is a bible of contemporary British cooking and is now destined for recognition as a classic. Pages: 256 Dimensions: 185 x 246 mm Publication Date: 30-06-2008 |
$34.99 $5.75 |
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Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-free Recipes
ISBN: 9781904943662 Author: Isa Chandra Moskowitz Publisher: Grub Street Pages: 272 Dimensions: 246 x 260 mm Publication Date: 01-02-2007 |
$34.99 $5.00 |
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Vegetable Heaven: Sensational Seasonal Vegetarian Cooking
ISBN: 9781904943532 Authors: Catherine Mason, Elda Abramson Publisher: Grub Street This book which appeared in hardback in 2002 and is now published for the first time in paperback will be welcomed by the many fans of her recipes. Her pared-do... This book which appeared in hardback in 2002 and is now published for the first time in paperback will be welcomed by the many fans of her recipes. Her pared-down lively style of cooking uses the best of fresh herbs and produce in season and is perfect for the modern cook. Starters, Soups and Snacks include Spiced Pumpkin Dip and Tomato and Chickpea Soup with Saffron. Main Courses contain recipes for Tarts and Pies, Stove-Top Vegetables, Gratins, Frittatas, Stuffed, Baked and Rosted Vegetables. There are chapters on Desserts, Baking, Breakfasts, Sauces Condiments and Salad Dressings. Pages: 224 Dimensions: 189 x 234 x 14 mm Publication Date: 01-07-2006 |
$39.99 $5.75 |
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The Basic Basics Baking Handbook
ISBN: 9781904010111 Author: Marguerite Patten, OBE Publisher: Grub Street The essential handy guide to successful baking from Britain's most distinguished and best-loved cookery writer. Marguerite Patten is Britain's top selling cooke... 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 |
$29.99 $5.75 |