Canteen took the London restaurant scene by storm in 2005 – a restaurant serving proper British foodwith passion and pride. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes.
The Bikers send out a call-to-arms for mums, daughters and their grandmothers to unlock their private recipe archives and share with, and learn from, other mums of all races and backgrounds.
Based on the food served at Edinburgh’s best-known Italian deli-cafe, Valvona and Crolla, this new recipe book makes for an evocative and mouth-watering read. Organised around the four seasons, there are recipes, personal stories and mini-travelogues, hints and tips, and detailed ingredient information specific to each time of year. Inspiration abounds throughout, supported by recipes which are as reliable as they are tempting. All in all, ‘Valvona and Crolla: A Year at an Italian Table’ is a veritable feast for foodlovers.
Life is Sweet is about making various types of confectionery at home, traditional and modern. The authors are the owners of the Hope and Greenwood confectionery shops in London and are experienced sweet makers. The recipes include a wide range of cooked and uncooked sweets, from rich dark truffles and chocolate with chilli and lime to marshmallows, nougat, toffee apples, old fashioned ‘pulled’ toffees and salt licorice. If you enjoy astonishing your friends with new home cooked goodies, this is a book to add to your bookshelf.
Any comprehensively stocked kitchen will have many scented ingredients in the spice rack, drawer or cupboard, ranging from pungent to aromatic, depending on the types of dishes prepared and enjoyed in each household. This book is not concerned with any of them.
The subject matter of The Scented Kitchen is perfumed flowers from the flower garden, using them in various ways to impart flavour and aroma, and in some instance, colour also.
Had I come across this title on a shelf, I might well have passed it by, thereby missing an interesting read.
In “The Clatter of Forks and Spoons”, Irish chef Richard Corrigan covers the food that he grew up with as the child of a farmer in Ireland, traditional recipes, and the dishes he serves at his restaurant. Many of the dishes are simple and comforting, and will rarely require any searches for exotic ingredients or specialist equipment. Corrigan is also a storyteller, so you will find essays, anecdotes, and observations throughout the book. He presents his views with a great passion, but it’s done in a similar manner to what you would get from having a feisty debate with a good friend over a beer. He is also a champion of artisanal producers and allows many of these producers their own voice in his essays.
This is an outstanding book from three viewpoints. Firstly, in Corrigan’s writing, no words are wasted and his essays could be a book in their own right. The second are the recipes. It is food for the soul, the ingredients are listed in a clear manner, and the instructions are presented in a conversational tone. Finally, it’s a beautiful book. The photography suits the book in that it has a feel more like a family photo album than food porn. Many people will find this book a worthwhile purchase, including those who want to rediscover their Irish and British roots, those who simply enjoy good food writing, and anyone who simply wants to cook a delicious meal.
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New release: Giada at Home Giada at Home presents recipes from Giada’s Italian and American traditions, all with her signature style. She shares classic Italian recipes passed down through the years and new family favorites, all bursting with fresh, vibrant flavors. |
New release: Canteen: Great British FoodCanteen took the London restaurant scene by storm in 2005 – a restaurant serving proper British foodwith passion and pride. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes. |
New release: Ham Ham: An Obsession with the Hindquarter takes readers on a globetrotting tour of the whole wide wonderful world of ham in 100 recipes, from the Philippines to Spain, the Caribbean, the American South, and the authors’ home corner of rural Connecticut. |
New edition: Food for Fifty 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. |
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New release: The Big Book of Noodles This exciting new book talks you through the essentials of making a delicious bowl of noodles and gives plenty of helpful tips on ingredients and cooking techniques, with over 100 inviting and varied recipes from China, Thailand, Singapore, Laos and Cambodia. |
New release: The Ministry of Food This book tells the story of how people coped with wartime food shortages and became healthier than ever before, with step-by-step illustrations showing how to grow your own vegetables, baking, preserving and lots of thrifty family recipes. |
New release: Japanese Cocktails Cocktail expert Yuri Kato collects more than 60 recipes for cocktail classics (such as the Hinomaru, the Yuzu Bath, and the Echo Julep) as well as original creations that infuse such non-Japanese spirits as vodka, rum, and tequila. |
New edition: Delights from the Garden of Eden Delights from the Garden of Eden is a unique Iraqi cookbook, which displays the diversity of the region’s traditional culinary practices. It contains more than 400 recipes, and indigenous ingredients and cooking techniques are explained. |
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