Two of the most gorgeous, celebrated, and bestselling baking books of the past five years, from San Francisco’s beloved Tartine Bakery, are presented together for the first time. A richly textured slipcase that captures the rustic elegance of a baker’s apron features both Tartine and Tartine Bread.
Books in the category: new edition
A master class on vegetables. Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways: dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi.
The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive reference section.
From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques.
One of the best known cookery books of all time. It is one of the kitchen bibles, worshiped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing brand new photographs.
The bible of traditional Italian cooking, with over 2,000 recipes, now revised and updated. Its over 2,000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.
On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. This new Second Edition has been thoroughly updated and revised.
Ripe, seasonal fruits. Fragrant vanilla, toasted nuts and spices. Every luscious flavour imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas and more.
First published in 1997, Malt Whisky has been published in six languages and continues to be a key reference on the subject of Scottish malt whisky. This brand new, fully revised edition is produced in a smaller format to allow the whisky enthusiast to carry it as a portable companion for reference when buying, tasting or visiting distilleries.
Gelatin is wobbling back into fashion, and Bompas & Parr are at the forefront of the revolution. Here they present the definitive book on the history, art, and science of gelatins – a fun, informative, and visually stunning package that covers such specialties as Henry VIII’s “jelly hippocras” and the fantastic forms dreamed up by the Victorians.
At the time of her death in 1992, Elizabeth David was working on this epic study of the use of ice in food and drink, the ice-trade and the early days of refrigeration. The manuscript was edited by Jill Norman and published posthumously in 1994.
First published in 1977, 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, yeast, ovens, plus an exhaustive collection of recipes; all described with David’s typical elegance and unrivalled knowledge.
Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-to’s of food blogging as well as updated resources and new information on working in other popular genres, namely cookbooks and food memoirs.
Now in its thirteenth edition, this classic text is the resource for learning how to prepare and serve quality food in quantity. This book provides reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services.
This contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s aspiring chef. It emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics.
Over the course of one glorious, gourmandising year, self-confessed glutton John Barlow goes the whole hog and vows to eat everything but the squeal. Everything from cocido in a cantina to a chorizo feast at Carnival, Barlow is up for the complete porcine experience as he embarks on his intrepid culinary odyssey.
Modern Spicetakes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Acclaimed food writer Monica Bhide represents the new generation of Indian American cooks who have taken traditional dishes and updated them for modern American lifestyles and tastes.
The return of the classic food encyclopedia from the woman who taught Australia how to cook. In one authoritative volume Margaret Fulton focuses on foods we use in everyday cooking, including details to consider when buying ingredients, basic and unusual ways to prepare foods, and dishes that are part of Australia’s culture and history.
An Omelette and a Glass of Wine offers 62 articles originally written by Elizabeth David between 1955 and 1984. This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen.