A serious and important work of reference. Alan davidson, author of The Oxford Companion to Food. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking.
Tom stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details. A must, comprehensive, well-organized and well-written. . . Cooking processes—including bottling, curing, brining, brewing, smoking, and vacuuming—are explained in great and illuminating detail.
Cook's Encyclopaedia #ad - A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” Waitrose Food Illustrated. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques.
Herbs, Spices & FlavouringsGrub Street Cookery #ad - The ultimate reference to the tasty ingredients that transform our food from the author of Cook’s Encyclopedia. Tom stobart’s award-winning Herbs, Spices and Flavourings has long been recognized as the authoritative work on the subject. No other work in print has ever covered this important subject with such exhausting precision, gardeners, making this work of reference essential for all cooks, and horticulturists.
Each entry carries detailed descriptions of the origin, history, scientific, and culinary uses, medicinal, freezing, magical, together with a thorough assessment of tastes and effects of cooking, and pickling. The author assigns the scientific, native, botanical, and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages.
Herbs, Spices & Flavourings #ad - It is a truly amazing source of information covering, alphabetically, spices, over 400 different herbs, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries.
Dinner in Minutes: Memorable Meals for Busy CooksLifestyle #ad - Linda gassenheimer provides complete shopping lists for each menu and a simple timetable for preparation—along with meal planning strategies, helpful cooking tips, and wine recommendations. Though recipes like hot and spicy stir-fried shrimp and pickled Carrot Salad and ethnic specialties like Chinese Garlic Steak and Oriental Peanut Noodles don’t sound like fast food, each one can be prepared in 45 minutes or less.
There is plenty of inspiration to rescue weekday fare from the doldrums in this eclectic collection of more than 250 recipes and 80 dinner menus, each one featuring an entrée and one or two simple side dishes. A james beard award–winning collection of elegant, healthful meals that can be ready in 45 minutes or less—from the popular syndicated food columnist.
Dinner in Minutes: Memorable Meals for Busy Cooks #ad - What so many books promote and often fall short of this book delivers. The arizona Daily Star.
Real Flavours: The Handbook of Gourmet & Deli IngredientsGrub Street Cookery #ad - Gourmand world cookbook award winner: An “elegantly written, amusing and engaging” reference for chefs Country Living. One of the best ever compendiums of gourmet and deli foods. Manchester Evening News. Born in new zealand and renowned in britain for his bbc appearances, Glynn Christian offers plenty of wit and anecdotes from a life spent traveling, cooking on TV, and writing for magazines and newspapers—in a reference book you’ll end up reading like a novel.
Real Flavours: The Handbook of Gourmet & Deli Ingredients #ad - Real flavours is an entirely rewritten and updated third edition of Glynn Christian’s Delicatessen Food Handbook, described by Nigel Slater as “one of the only ten books you need. It’s a handbook of specialty ingredient information, from salt and pepper through olive oil to caviar: It not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it.
No Need to Knead: Handmade Artisan Breads in 90 MinutesGrub Street Cookery #ad - Gourmet called her breads “addictive. If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen. 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. Suzanne dunaway was the owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, hailed as one of the seven best bakeries in the world by W Magazine.
It should be a mandatory purchase for its pizza dough alone” Salon. Her ingredients are simply flour, water, yeast, salt—and passion. Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. She uses no preservatives or additives of any kind.
No Need to Knead: Handmade Artisan Breads in 90 Minutes #ad - The crusts are lighter, and the crumb is moist, stays fresh longer, chewier, and has more intense flavor than most breads. You will find focaccia, kulich, pane rustico, african Spiced bread, corn bread, ciabatta, blini, sourdough flapjacks, brioche, muffins, and pizza as well as breads from around the world such as baguette, and kolaches.
A james beard award nominee: “This year’s best bread book. . . The recipes are her own creations, developed over years of trial and error.
The Taste of Portugal: A Voyage of Gastronomic Discovery Combined with Recipes, History and FolkloreGrub Street Cookery #ad - A revelatory collection of mouthwatering recipes and fascinating anecdotes about the singular cuisine and storied history of Portugal. Revised and updated, this authoritative and fascinating cookbook traces the legacy of Portugal’s culinary excellence from medieval to modern times through a collection of recipes that are unforgettable, accessible, and completely authentic—all interwoven with a rich pageant of historical context.
A vibrant mediterranean cuisine alive with a vast global influence, poet and journalist Edite Vieira brings classic and modern Portuguese recipes to the modern dining experience. From simple and wholesome peasant fare to elaborate celebratory meals, cumin and oranges redolent of the country’s voyaging past, ingredients include salt cod bacalhau in all its myriad variations, and green coriander as the cuisine’s main flavoring herb.
Catalan Cuisine: Europe's Last Great Culinary SecretGrub Street Cookery #ad - This significant book expresses a great love for our culture. Ferran adrià, chef/owner of El Bulli. A great source of inspiration, ” this cookbook is a stunning, and healthy cuisine of Catalonia Alice Waters, beloved, mouthwatering homage to the unique, chef/owner of Chez Panisse. Catalan cuisine is the definitive guide to authentic Catalan cooking—the book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia’s most famous chefs.
Once an undiscovered gem among europe’s culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world’s top chefs. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required reading—or eating—for any adventurous gourmand or Spanish food aficionado.
Catalan Cuisine: Europe's Last Great Culinary Secret #ad - An intelligent, superbly written, profound study of a great and fascinating cuisine. Paula wolfert “colman Andrews is one of the most important champions of Catalan cuisine. Using many of the same fresh ingredients as other Mediterranean cuisines—tomato, fruits, pasta, olives, beans, garlic, and a bounty of meat and seafood—Catalan cooking combines them in unexpected and mouthwatering ways.
The Constance Spry Cookery BookGrub Street Cookery #ad - Cooks of every level will find invaluable information on kitchen processes, vegetables, cold dishes, game, soups and sauces, poultry, meat, and pastry making. With over a thousand pages filled with recipes, and miraculous tips, cooking history, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings.
If you can’t find a recipe for something anywhere else, it will be in Constance Spry” The Guardian. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels.
The Constance Spry Cookery Book #ad - Cookery is vast, detailed, and lovely. This timeless treasure is “a monument to ‘civilised living’ . . . One of the greatest cookbooks of all time, supremely practical, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, and constantly at-hand for countless home cooks and future top chefs for over fifty years.
It was, and it remains, the British cookery and cooking bible. Cooking by the Book .
Cooking Like Mummyji: Real Indian Food from the Family HomeGrub Street Cookery #ad - As vicky says, “our home food is much simpler than the food you find in Indian restaurants. These exciting recipes come from Bhogal’s own family and friends: traditional Indian cooking using accessible ingredients. The same ingredients are generally used for everything but, like musical notes, can be combined in many different ways to create beautiful melodies.
A treasure of culinary delights, wit and the kind of fresh, this is “an enchanting book, suffused with charm, light recipes that can dazzle a dinner party or make a perfect supper for one” Red Magazine. We use very few spices. Intelligent and fascinating. The guardian “a tribute to the sikh community living in Britain, Vicky Bhogal’s book brings favourite family dishes to the table in much the same way as they would be in rural Punjab.
Cooking Like Mummyji: Real Indian Food from the Family Home #ad - Time out London. An award-winning cookbook celebrating the author’s Indian heritage with simple, healthy recipes for all occasions—in a beautifully illustrated new edition. Written with openness and delight in its subject . . . Winner of the jeremy round award for best first book and shortlisted for Best Book at the Glenfiddich Awards, this fully revised and redesigned edition of Cooking with Mummyji features newly commissioned photography and more than 100 scintillating, simple, healthy recipes that celebrate Vicky Bhogal’s Indian roots.
Little Flower BakingProspect Park Books #ad - Now in little flower baking, Christine shares her very best baking recipes, all adapted and carefully tested for the home cook. An inspiration for every home baker, Little Flower Baking is beautifully packaged, and each recipe features its own mouthwatering photo. Rich with christine’s warmth and wisdom, pastries, rolls, cakes, Little Flower Baking teaches home cooks how to make her rustically beautiful and delicious cookies, bars, puddings, breads, savory baked goods, and so much more.
The beloved chef and author of little flower teaches home cooks to bake her simple-yet-delicious desserts, savory snacks, and more—“What a fabulous treat!” Sherry Yard, author of Desserts by the Yard. When you eat christine Moore’s food, you feel happy and well served by life. Jonathan gold, pulitzer Prize–winning food writer, Los Angeles Times.
Little Flower Baking #ad - Christine moore, bakery, chef and founder of little Flower—LA’s favorite café, and candy kitchen—first shared her artfully simple recipes in her acclaimed cookbook Little Flower.
100 Vegetables and Where They Came FromAlgonquin Books #ad - A historian, william woys weaver guides us through a range of peppers, and veggie connoisseur, tomatoes, greens, onions, gourds, potatoes, gardener, peas, and a whole lot more. Take the petaluma gold rush bean, a rugged legume grown for over one-hundred-fifty years and brought to California by an American whaler from Peru.
A unique guide to “the botanical and cultural histories of vegetables originating from every corner of the globe”—with cooking tips and illustrations Publishers Weekly. 100 vegetables and where they came from offers a cornucopia of vegetable knowledge and stories from around the world—from Argentina to Zimbabwe and from Australia to the United States.
100 Vegetables and Where They Came From #ad - Organized alphabetically by common name, this book includes beautifully detailed drawings throughout and a helpful appendix of seed resources. Or the violet carrot, which the Greeks brought back from India following the conquests of Alexander the Great. Mixing history, practical information, and personal anecdotes, culinary suggestions, Weaver introduces unusual heirloom vegetables and reveals surprising facts about common favorites.