Publishers Quadrille have produced a version of Eliza Acton’s famous Modern Cookery for Private Families, first published in 1845. Essential reading for anyone interested in food and history, so much of what Eliza Acton had to say is as true today as it was more than 150 years ago. Acton gives valuable insight into the Victorian kitchen, and her prose is a pleasure to read.
Hix Oyster & Chop House features 100 mouth-watering recipes for dishes that appear on the menu of the famous British restaurant. Oysters are a speciality and the book includes a guide to native oysters, producers in the British Isles, and tips for preparing.
The National Trust’s (UK) book on apples is probably everything a good British gardener would need to develop an orchard of delicious lesser-known apple varieties. One of a series of useful little books, this volume covers some history of the apple, culinary and cultural, the supposed health benefits, origins of various cultivars old and new, and horticultural tips for growing trees in various settings. This is a valuable and charming book for British readers and for curious fruit growers and apple lovers in other places.
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.
|
|
| Click for all book news | |
New edition: Baking Artisan Pastries and Breads 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. |
New release: Smoking Meat Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. |
New release: La Tartine Gourmande For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. |
New release: Asian Tofu From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. |
| Visit our Buying Books page to find out how to support this site | |
New release: The Chefs of Belgium In The Chefs of Belgium you will get to know the most influential Belgian chefs of the moment. Over 30 chefs talk about their culinary ideas and their vision for today’s Belgian kitchen. Each chef presents 3 signature dishes, all ones that illustrate the characteristics of their kitchen and which made them famous. |
New release: The Weeknight Cook Overflowing with tips for cooking smarter, this book shows you how to plan your weekly meals and menus, turn one recipe into three completely different meals, and pack your dishes with flavor using only a handful of ingredients. |
Coming: Pure Steak Star cook Stefan Marquard, meat expert Stephan Otto, and German grillmaster Steffen Eichhorn present 39 extraordinary steak recipes. This soulful cookbook is ideal for all meat lovers. |
Coming: Classic Turkish Cooking In this classic and much-loved work – shortlisted for the Glenfiddich Cookery Award and the Guild of Food Writers Award—Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. |
New release: Back to Baking In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. |
Coming: The Pressure Cooker Cookbook This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work. |
| Visit our Buying Books page to find out how to support this site | |
| Click for all book news | |
