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A Middle Eastern Feast
by Claudia RodenThroughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
The Joys of Excess (Penguin Great Food Ser.)
by Samuel PepysAs well as being the most celebrated diarist of all time, Samuel Pepys was also a hearty drinker, eater and connoisseur of epicurean delights, who indulged in every pleasure seventeenth-century London had to offer. Whether he is feasting on barrels of oysters, braces of carps, larks' tongues and copious amounts of wine, merrymaking in taverns until the early hours, attending formal dinners with lords and ladies or entertaining guests at home with his young wife, these irresistible selections from Pepys's diaries provide a frank, high-spirited and vivid picture of the joys of over-indulgence - and the side-effects afterwards.
Everlasting Syllabub and the Art of Carving (Penguin Great Food Ser.)
by Agnes Jekyll Hannah GlasseWriting for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients and cures for the bite of a mad dog, this is an elegant and economical collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.
Recipes and Lessons from a Delicious Cooking Revolution: Great Food (Penguin Great Food Ser.)
by Alice WatersA champion of organic, locally produced and seasonal food and founder of acclaimed Californian restaurant Chez Panisse, Alice Waters explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must, even encouraging cooks to plant their own garden. From orange and olive salad to lemon curd and ginger snaps, Waters constantly emphasizes the joys and ease of cooking with local, fresh food, whether in soups, salads or sensual, classic desserts.
From Absinthe to Zest: An Alphabet for Food Lovers
by Alexandre DumasAs well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium.
The Elegant Economist
by Eliza ActonBefore Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', these recipes advocate using the best produce available to create wholesome, inexpensive dishes that are still a pleasure to cook and eat today.
Eating with the Pilgrims and Other Pieces
by Calvin TrillinAcclaimed New Yorker journalist, novelist and poet, Calvin Trillin is also America's funniest and best-loved writer about food. This selection of some of his wittiest articles sees him stalking a peripatetic Chinese chef, campaigning to have the national Thanksgiving dish changed to Spaghetti Carbonara and sampling the legendary Louisiana boudin sausage - to be consumed preferably 'while leaning against a pickup'. Eschewing fancy restaurants in favour of street food and neighbourhood joints, Trillin's writing is a hymn of praise to the Buffalo chicken wing, the deep-fried wonton, the New York bagel and the brilliant, inimitable melting-pot that is US cuisine.
Vanilla: Travels in Search of the Luscious Substance
by Tim EcottThe story of our love affair with vanilla - the world's most versatile flavouring.The locations read like the contents of an exotic holiday brochure: Tahiti, Madagascar, Reunion, Seychelles and the Gulf Coast of Mexico - all of them inextricably linked with the story of vanilla.Vanilla is a botanical mystery - a uniquely sensual plant who's secret was unlocked by an African slave in 1841. Aristocrats, apothecaries and modern day tycoons have all chased 'The Luscious Substance' - and the wealth it brings. Endangered in the wild, vanilla is now more valuable than at any time in history - a value that places it at the centre of a secretive multimillion dollar trade for which men are being murdered.Journalist Tim Ecott has sought out vanilla's rich history and in doing so has brought to life these faraway, fascinating, misunderstood places, unravelling the complex politics around vanilla growing, curing, and selling. Confirming the promise of his debut, Neutral Buoyancy, this is travel writing of the highest order.'Fascinating, appealing and forthright. Ecott has hit the jackpot' Independent
Love in a Dish and Other Pieces (Penguin Great Food Ser.)
by M. F. FisherM.F.K. Fisher's personal, intimate culinary essays are well-loved American classics, combining recipes with her anecdotes, reminiscences, cultural observations and passionate storytelling. Auden, Fisher saw eating as inextricably bound up with living well. Whether reflecting on an epic lunch served by a fanatical waitress, the life-giving properties of wine, quails whose glorious smell 'would rouse Lazarus' or how the love of food can save a marriage, each piece is a perfectly-crafted work of art.
The Great British Book of Baking: 120 best-loved recipes from teatime treats to pies and pasties. To accompany BBC2's The Great British Bake-off (The\great British Bake Off Ser.)
by Linda CollisterWooden spoons at the ready for Linda Collister's The Great British Book of Baking.This is the official book to accompany the hit BBC2 TV series The Great British Bake-off, presented by Sue Perkins and Mel Giedroyc. This book takes us on a tour of the very best in baking our nation has to offer -- from Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread. With trips to notable landmarks from baking history -- Melton Mowbray and Sandwich among the more famous, as well as locally loved secrets from towns and villages around the country -- the book highlights the importance of baking as part of our national heritage.Over 120 recipes, as well as numerous adaptations and suggestions, cover the whole range of baking skills from sweet jam tarts to savoury game pie. These are recipes that have been passed through the generations, securing themselves as baking classics, and include recipes from the contestants ofThe Great British Bake Off.Whether you want to try your hand at the delicate art of petticoat tails shortbread or dish up a hearty steak pie to a hungry family, you will be looking between the pages of The Great British Book of Bakingtime and time again, as Linda Collister has brought together the very best recipes from around the British Isles.Linda Collister has written over twenty-five books, having trained at the Cordon Bleu, then La Varenne in Paris. Sheila Keating is a food writer and author, with a special interest in the provenance of British food.
Wine Grapes: A complete guide to 1,368 vine varieties, including their origins and flavours
by Jancis Robinson Julia Harding José VouillamozWine Grapes is an indispensable book for every wine lover, from some of the world's greatest experts.Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? What sort of wines do they make and, most importantly, what do they taste like? Using the most cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and highlighting almost as many incorrect) synonyms, this particularly beautiful book includes revelatory grape family trees. Combining Jancis Robinson's world view, nose for good writing and good wines with Julia Harding's expertise and attention to detail plus Dr Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. A book for wine students, wine experts and wine lovers everywhere.
Eat Right for Blood Type AB: Individual Food, Drink and Supplement lists (Eat Right For Blood Type)
by Peter J. D'AdamoEat Right for Blood Type AB is a portable and personal blood type guide to staying healthy and achieving your ideal weight. Different blood types mean different body chemistries. Eating foods which can be easily processed by your blood type can help lose weight and ward off illness, as well as giving you bags of energy. Carry this handy checklist with you wherever you go so that you can make the right food choices in the supermarket, while eating out or on holiday. With complete listings of what's right for Type AB in all of the main food, drink and supplement categories, you can avoid putting on those extra pounds or feeling sluggish from eating the wrong things. Soon you'll be on your way to developing the perfect prescription plan for your blood type with Eat Right for Blood Type AB.Dr Peter J. D'Adamo is a renowned naturopathic physician, researcher, and lecturer. Chosen as a Physician of the Year in 1990 by the American Association of Naturopathic Physicians, Dr D'Adamo is also the founder of The Journal of Naturopathic Medicine and frequently contributes articles to medical journals.Catherine Whitney has co-written many bestselling books on health and medicine.
Eat Right For Blood Type B: Individual Food, Drink and Supplement lists (Eat Right For Blood Type)
by Peter J. D'AdamoThe Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight.It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is B, then you will enjoy your best health on a varied diet, including plenty of protein and a bit of dairy too.Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type B in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.
The Fish on Your Plate: Why We Eat What We Eat from the Sea
by Paul GreenbergWe eat more fish than ever before. But what's the story behind the fish on your plate? Where did it come from? Which fish can we buy without worrying? What's the difference between wild, farmed and organic? What does overfishing mean - and should humans just stop eating fish altogether?Paul Greenberg takes us on an eye-opening culinary journey from trawler to table, travelling to fair trade Eskimo fisheries, Norwegian mega salmon farms and rough South Pacific seas in search of wild tuna. Along the way he gives us the facts about fish, showing how the choices we make when we're faced with a seafood menu or supermarket shelf affect the whole world.
Perfect: 68 Essential Recipes for Every Cook's Repertoire
by Felicity CloakeThe Guardian's 'How to Make' food columnist Felicity Cloake is on a mission to find the perfect recipes for staple dishes, from spag bol to apple pie and from brownies to fish pie, in her first cookbook Perfect - 68 essential reciepes for every cook's repertoire. How can I make deliciously squidgy chocolate brownies? Is there a foolproof way to poach an egg? Does washing mushrooms really spoil them? What's the secret of perfect pastry? Could a glass of milk turn a good Bolognese into a great one? Perfect will answer all these questions and many, many more. Having rigorously tried and tested recipes from all the greats - from Elizabeth David and Delia Smith to Nigel Slater and Simon Hopkinson - Felicity Cloake has pulled together the best points from each to create the perfect version of 68 classic dishes. Never again will you have to rifle through countless different books to find the your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it's all here in this book, based on Felicity's popular Guardian column, along with dozens of invaluable prepping and cooking tips that no discerning cook should live without. Whether you're a competent cook or have just caught the bug, Perfect has a place on every kitchen shelf. 'Brilliant. . . finely honed culinary instincts, an open mind and a capacious cookbook collection...Miss Cloake has them all' Evening Standard Guardian and New Statesman food columnist Felicity Cloake is the winner of the 2011 Guild of Food Writers awards for Food Journalist of the Year and New Media of the Year; follow Felicity on Twitter @FelicityCloake.
Tombstone: The Untold Story of Mao's Great Famine
by Yang Jisheng Edward Friedman Guo Jian Stacy MosherI call this book Tombstone. It is a tombstone for my foster father who died of hunger in 1959, for the 36 million Chinese who also died of hunger, for the system that caused their death, and perhaps for myself for writing this book.' The most powerful and important Chinese work of recent years, Yang Jisheng's Tombstone is a passionate, moving and angry account of one of the 20th century's most nightmarish events: the killing of an estimated 36 million Chinese in 1958-1961 by starvation or physical abuse. More people died in Mao's Great Famine than in the entire First World War and yet their story remains substantially untold. Now, at last, they can be heard. Based on survivors' testimonies, this book was greeted with huge acclaim when published in Hong Kong as an essential work of reckoning. 'The man who exposed Mao's secret famine' Financial Times
The Diary of a Nose: A Year in the Life of a Parfumeur
by Jean-Claude EllenaThe Diary of a Nose is the story behind the creation of a perfume, from the head perfumer at Hermès.Perfume creation is an exclusive and secretive endeavour. What is day to day life like for a perfume-maker? How does the creation of a new scent begin? How do you capture the essence of a smell on the skin?For one year, Jean-Claude Ellena kept a diary of his life as 'parfumeur exclusif' ('le nez' or 'the nose') for Hermès. Believing that creating a scent is like creating a work of art, and describing himself as a writer using 'olfactory colours', he explains how all of the five senses come into play when creating a perfume. He also reveals how inspiration can come from a market stall, a landscape, or even the movement of calligraphy, and concludes this charming, perceptive diary with recipes for natural fragrances, each made up of three synthetic ingredients, to create the illusion of smells like freesia, orange blossom, grapefruit, pear, chocolate, cashew and cotton candy.This is the story of a quest to capture what is most elusive. Jean-Claude Ellena offer readers a rare insight into the secrets of his business, his art, and his life as one of the world's most important and admired perfumers.
The 24-Hour Wine Expert
by Jancis RobinsonWine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink.
Work Clean: The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind
by Dan CharnasNight after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean, Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline.Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place -- including 'Arranging spaces', 'Finishing actions' and 'Slowing Down to Speed Up' -- and demonstrates how they can be used to boost productivity in all aspects of life.
The A-Z of Eating: A Flavour Map for the Adventurous Cook
by Felicity Cloake'Full of recipes you want to cook' - Diana Henry 'Not only a collection of fabulous recipes but an inspiring guide to flavours and ingredients and how they work together' - Nigella LawsonThis is a cookbook for people who are looking for inspiration rather than instruction; one that will make you look at familiar ingredients in a new light, and welcome new ones with open arms. Here Felicity Cloake offers an ingredient for each letter of the alphabet - twenty-six of her favourite things to eat, and recipes using them which will change the way that you think about these ingredients forever. In the Blue Cheese chapter, a Roquefort and honey cheesecake with walnut and pear; in Caramel, roast duck with miso caramel and in Rhubarb, rhubarb gin granita.Yet there are also more straightforward dishes, no less original or delicious: beetroot noodles with goat's cheese, toasted walnuts and baby kale; chorizo baked potatoes with avocado crema; slow roast tomato pasta with lemon salt, ricotta and basil. And there are many more playful takes on favourite dishes: salted peanut caramel crispy cakes, aloo tikki scotch eggs, jelly cherry jubilee, buttermilk onion rings. This is a book to shake you out of your recipe rut and make you start to think about food, and cook it in an entirely new way.
Sushi at Home: The Beginner's Guide to Perfect, Simple Sushi
by Yuki GomiYuki Gomi's Sushi at Home is a beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at homeDo you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sushi is too difficult to make at home? Well, think again!In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can be.Learn:- Everything you need to know about how to buy and prepare fish, from salmon to scallops, from tuna to mackerel.- The joys of cling film and the technique of rolling step-by-step and why a hairdryer is essential for making the all-important perfect sushi rice.- Clever alternatives to traditional sushi styles (handball sushi; vegetarian sushi; soba sushi).- Fresh twists on classic recipes (miso soup with clams; prawn salad with tahini mustard dressing).Sushi at Home is all you need to master the art of making light, delicious and healthy sushi in your own kitchen.Yuki Gomi is a Japanese chef who has taught thousands of people how to make their own sushi. After studying at Le Cordon Bleu in Chicago, she trained under a master noodle chef, before moving to London and beginning to teach Japanese home cooking classes. Sushi at Home is her first book. www.yukiskitchen.com
Barrafina: A Spanish Cookbook
by Eddie Hart Nieves Barragan Mohacho Sam Hart'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The TimesWhen Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively.And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily.First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla.
Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain’s Best Baker
by Justin Gellatly'This book is as good for slavering over as it is to cook from' - Nigella Lawson***Look out for Baking School: The Bread Ahead Cookbook by Matthew Jones, Justin Gellatly and Louise Gellatly, publishing August 2017, and available for pre-order now***Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake).With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again.'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy LeeHead Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has just opened a new bakery, Bread Ahead, in Borough Market. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.
Gather Cook Feast: Recipes from Land and Water by the Co-Founder of Toast
by Jessica Seaton**SHORTLISTED FOR THE ANDRE SIMON PRIZE 2017**'Beautiful recipes deeply rooted in time and place - my favourite sort of food. Certain to become often used in my kitchen' Anna JonesA cookbook that celebrates seasonal eating, and the landscapes that produce it, from the co-founder of the lifestyle brand Toast.Gather, Cook Feast celebrates the connection between the food that we eat and the land where we live, in over 120 recipes. A seasonal feast of British food, Jessica Seaton is inspired by the food from our seas, our rivers, our farmland, our gardens and our wild places. Full of simple, seasonal and nourishing recipes like braised shortribs with horseradish, courgette fritters with minted yoghurt, mackerel escabeche with wild fennel and kale, and roast vegetable and barley salad with crisped artichokes, alongside puddings, preserves and cakes such as bay and bramble jelly pots, apple and walnut soft cake and rose macaroons, this is a book full of recipes to savour, to share, and to sustain.
Lose Weight for Life: The honest way to drop pounds and keep them off - for good
by Lisa RileyHaving shed an incredible 12 stone, Lisa Riley has completely changed how she eats, how she thinks and how she feels, and now she's here to help you do the same - for good._______________'If you eat well, move around more and find the right attitude, you can lose weight'In this book she takes her advice a step further and shows how to form positive lifelong habits that will help you drop unwanted pounds and - more importantly- keep them off.'You're going to do this, because you're amazing and you deserve to'_______________With Lisa's advice, you can learn how to: · Ditch the excuses and just make a start, with her motivational tips and delicious kick-start eating plan. · Eat better and move more, with 75 delicious, low-calorie recipes, easy, convenient recipes that anyone can cook . . . · You'll love Lisa's fish and chips and minty peas with a difference, bean burgers and sweet potato wedges, butternut squash and goat's cheese filo tart, lemon drizzle tray bake, zesty zero cocktails and much more.· Plus fun, fast, easy workout ideas to do at home. · Unpick bad habits, combat negative thinking and find the right mindset - because losing weight begins as much in your head as it does in the gym or the kitchen._______________Let Lisa inspire you to change your lifestyle, form healthy long-term habits and take control of your body - for good.