• General cookery & recipes
      March 2016

      Picnic Crumbs

      A Gathering of Picnics, Packed Lunches and Provisons at Home and Abroad

      by Anabel Loyd

      Picnic Crumbs is a collection of stories, from all sorts of people over several centuries, of food produced or eaten in a way that may, even when it is a banquet, just about be defined as a picnic. Writers, travellers and gastronomes of all persuasions describe picnics past, present, perfect and imperfect, in this delightfully eclectic anthology collected by Anabel Loyd, herself the daughter of a family whose picnics have been eaten by a mix of guests from prime ministers to Pekingeses.

    • General cookery & recipes
      November 2008

      TAPAS

      A bite of Spain

      by Janet Mendel

      There is no shortage of tapas books on the market but the claim by TAPAS for special recognition lies in its idiosyncratic treatment of this familiar subject. Author, Janet Mende,l takes a tapas tour of Spain, informs the reader how to enjoy tapas in the tascas and tabernas and then shows the reader how to translate that enjoyment to one's own kitchen. Taking 140 of her favourite kitchen-tested recipes, all based on traditional Spanish products, she gives absorbing insights into regional nuances, she composes tapa-party menus and even makes wine recommendations to accompany the tapas. A handy Spanish-English glossary is a thoughtful concluding touch. "I love tapas!" declares Mendel. For her this variety of tastes, enjoyed with wine and in the company of friends, constitues the "essence of life in Spain". This is both a cookbook and a guidebook and this essence or the "tapas way of life", as she calls it in the opening section of the book, permeates every page. The choice of dishes is comprehensive but labour-intensive ones like the celebrated callos â la madrileña are avoided. Rather the emphasis is on a modest standard of skill in the kitchen. The recipes are arranged in the way tapas are prepared and served - spread on toast, stuck on a cocktail stick, in a cold salad, hot off the griddle or in a cooked dish with sauce - rather than by food category ('eggs', 'seafood' or 'meat', etc.). Thus prawns, for example, could well appear in every single chapter. Should the reader be looking for a great way of cooking a particular food, be it prawns, artichokes, clams or sausage, recipes with that ingredient should be consulted in the index. Many tapas can be turned into starters or main dishes and pointers and recommendations in this regard are provided . Also, many sauces and dressings, such as alioli and romesco, are called for in different recipes throughout the book, so these have all been grouped together. Individual recipes provide the reader with a page reference. Finally measurements for ingredients are given in three standards (metric, British and American in that order) and where British and American terminology differs the British is given first and the American follows in parentheses, for example, aubergine (eggplant) and grill (broiler). So, an individual - and very pragmatic - approach, a sparkling collection of dishes, striking full-colour photos by award-winning photographer, Michelle Chaplow andimpeccable organisation of material contribute to give TAPAS a special claim to be at the forefront of tapas books as the tapas 'revolution' maintains its impressive global momentum. Author's Note: Janet Mendel, an American resident in southern Spain, has been writing about Spanish food for more than 30 years. Her earlier book, Cooking in Spain, also published by Ediciones Santana, is considered the world's most authoritative guide to Spanish cuisine. Global rights are also availble for this.

    • Food & Drink
      February 2017

      The Mountain Cafe Cookbook

      A Kiwi in the Cairngorms

      by Kirsten Gilmour

      Legendary breakfasts to fuel days on the mountain; inventive, zesty salads and indulgent and luxurious cakes – these are all hallmarks of Aviemore's Mountain Cafe. Owner-chef Kirsten Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love of fresh and bold favours, and in her debut cookbook she shares her secrets and inspirations with you. The Mountain Cafe Cookbook is packed full of Kirsten's irresistible recipes for the best-loved dishes and drinks at her Highland restaurant, alongside others drawn from her grandparents and infuenced by her travels around the world.This is not diffcult, fancy restaurant cooking, but gutsy, fresh, hearty food that will taste just as good from your kitchen as from hers. With vibrant photography by Paul Masson, The Mountain Cafe Cookbook has over 130 recipes including everything from Smoked Fish Chowder, Cider Sage Barbecue Chicken, Sloe Gin & Bramble Salmon Salad and Butternut Chilli & Coconut Fritters to Chocolate & Coconut Brioche, Cardamom Oranges, Badass Brownies and Passionfruit Melting Moments. All delicious and bursting with flavour.

    • Food & Drink
      March 2019

      Mother's Cooking

      by Joan Roca

      A book bringing together typical homemade cuisine with eighty simple recipes for everyone to make at home. Mother’s cooking, traditional cooking, brought up to date, but keeping its ties to the very deeply rooted need to recover and perpetuate the most authentic dishes loved by everyday people. Uncomplicated, non-technical recipes, but with Joan Roca’s special touch. The book contains three types of recipes: our mother’s dishes, the ones we’ve known our whole lives; adaptations for modern palates, with less fat or sugar; others that represent the evolution of traditional recipes with modernized flavors. The book is structured with the classic organization of recipes: starters, fish, meat, eggs, vegetables, sweets. And it will give a brief introduction to basic techniques, with clear, uncomplicated explanations. An homage to all our mothers’ cooking.

    • General cookery & recipes
      October 2011

      The Parlour Cafe Cookbook

      by Gillian Veal

      The recipe book from what is probably the best unknown cafe in Scotland. Gillian Veal reinvented the restaurant in her home town of Dundee with her feisty, super-fresh cooking, and has been a mainstay of the Scottish food community ever since. With a focus on local produce and global influences, this is food that is as easy to cook as it is easy to eat.

    • General cookery & recipes

      The Backpackers Cookbook

      by Dave. Coustick

      This is a practical handbook for any hillwalker or camper who wants to do more than simply open a boil-in-the-bag meal or some powdered soup on the hill. The recipes included here show that it is possible to eat hearty meals without having to carry masses of ingredients or be weighed down with cans and packets. Hints on how to use fresh ingredients which can range from fish to mushrooms and what equipment is required are included. Recipes include: seven pastas, chicken and wild mushrooms, corned beef hash, lamb with dill, omlettes, fish cakes, chilli with rice, risotto, saute potatoes, steak and onions, bananas in Grand Marnier, pancakes, peach tart and bananas with chocolate. Hot drinks, winter warmers and hot toddies are detailed, and full equipment and fuel lists, conversion tables and worldwide standards are also included.

    • General cookery & recipes

      Fiona Armstrong's Commuter's Cookbook

      Arrive Home Late, Dine On Time!

      by Fiona. Armstrong

      This cookery book is written by TV newsreader and broadcaster Fiona Armstrong who has spent the past ten years commuting from her home in the Scottish Borders to work in London. During this time she has developed a speedy, efficient cusine which has enabled her to produce high quality food without the need for extensive and frequent shopping trips. Over 130 recipes cover dishes from toastie fillings, sauces, salads, pastas, meat and fish dishes, pates, soups, puddings, dressings and microwave food as well.;This is a comprehensive guide for anyone with little time on their hands.

    • General cookery & recipes

      The Everyday Diabetic Cookbook

      by Stella. Bowling

      Diabetes now affects over one million people in the UK and the number is growing every day amongst all age groups and all racial groups. It is now generally recognized that, in the main, we are what we eat and that the best food for diabetics is to be found in the high-fibre, low-fat, low-sugar diet that today's nutritionalists are recommending for everyone.;This cookbook contains 200 tasty recipes that provide healthy, high energy meals and is written by Stella Bowling, the British Diabetic Association's Head of Diet Information Service. It is fully endorsed by, and published in association with, the BDA. Each recipe is accompanied by nutritional analysis listing calories per serving, fat protein and carbohydrate content.

    • General cookery & recipes

      The Basic Basics

      How to Cook from A-z

      by Janet. Macdonald

      This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads and pasta, with advice on how to clean, store, prepare and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit and rubbing in fat, and where appropriate a very simple recipe - such as a basic broth or pie - is included, which allows the reader to develop the skills demonstrated. Entries also cover simple but easily-forgotten information such as how to poach an egg, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.

    • General cookery & recipes

      The Basic Basics Jams, Preserves and Chutneys Handbook

      by Marguerite. Patten

      Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.;Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as picalilli, ginger marmalade and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.

    • General cookery & recipes

      Sally Clarke's Book

      Recipes from a Restaurant, Shop & Bakery

      by Sally. Clarke

      Sally Clarke's cooking is of the utmost simplicity; everything depends on the absolute freshness and quality of the ingredients. It is firmly rooted in Mediterranean and California traditions, using the day's best produce in a light, contemporary style that has gained accolades, awards and rave reviews since her now world-famous restaurant, Clarke's, opened its doors in the mid 1980s in London. But at long last the rest of us have caught up with her and her philosophy. Never before has this book been so meaningful or useful. Any cook will learn a great deal and for those now following the contemporary food culture which preaches seasonality and terroir, it is a 'must-have' cookbook which won the coveted Glenfiddich Award when it was first published. This collection of her creations, arranged by season offers heaps of excellent modern recipes, and an introduction to how you, the home cook, can produce her signature dishes.

    • General cookery & recipes

      The Welsh Cheese Book

      by Angela Gray

    • General cookery & recipes

      The Basic Basics Aga Handbook

      by Carol. Bowen

    • General cookery & recipes
      April 2012

      How to Be an Everyday Kitchen Magician

      Fabulous Food for Almost Free

      by Richard Fox

      Don’t bin it! With How to be an Everyday Kitchen Magician you will be astounded by what you can make from the most uninspiring food at the back of your fridge or cupboard. This book is so much more than a recipe book – in fact, it’s about learning to cook without using recipes at all. It’s about making the most of what you have, reducing your waste dramatically, and discovering how to create spontaneous, delicious dishes in minutes. It’s filled with ingredients that most of us would throw away without so much as a second thought. For example . . . A cold leftover sausage, a crusty bit of cheddar, a bendy courgette and a few wrinkly mushrooms can become a sublime risotto in 20 minutes. Take a dried-out flour tortilla, half an onion, a squirt of tomato puree, a squidgy tomato and a scattering of dried herbs, combine with random bits of cooked veg and you’ve got a delicious ‘pizza’ in less time than it takes for delivery. Whether you’re a non-cook or an aspiring professional, the recipes, techniques and way of thinking about cooking in these pages will change your culinary life forever. Your everyday bits, leftovers and rejects will become a treasure trove of delicious dishes rather than wasted cash. £12 billion worth of food and drink is thrown away every year in the UK, adding up to hundreds of pounds per household.

    • General cookery & recipes

      Charcuterie and French Pork Cookery

      by Jane. Grigson

      Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.;First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

    • General cookery & recipes

      The Basic Basics Soups

      by Marguerite. Patten

      Marguerite Patten draws on her years of experience to bring together recipes for one of the great comfort foods - soups. Hot soups are warming in cold weather and cold soups are refreshing in the heat. Soup can also be made from every kind of ingredient. This guide contains recipes for every occasion and soups from around the world from vichyssoise and minestrone to hot and sour, and covers all the information you need to make soups of perfect flavour and consistency, including stocks which are the secret of many good soups.

    • General cookery & recipes

      Cakes

      Regional and Traditional

      by Julie. Duff

    • Food & Drink

      Real Flavours

      The Handbook of Gourmet and Deli Ingredients

      by Glynn. Christian

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