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Author : Arnold Whitaker Oxford
Publisher : BoD – Books on Demand
Page : 202 pages
File Size : 55,6 Mb
Release : 2010
Category : Cooking
ISBN : 9783861952916
This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.
Author : Mary Berry
Publisher : Unknown
Page : 171 pages
File Size : 49,6 Mb
Release : 1970
Category : Cookery
ISBN : 0600343340
Author : Ambrose Heath,Eric William Ravilious,Simon Hopkinson
Publisher : Unknown
Page : 256 pages
File Size : 45,8 Mb
Release : 2014-10
Category : Cooking, English
ISBN : 1903155991
A classic of seasonal cookery, these recipes are arranged by month and are profoundly seasonable.
Author : Hilaire Walden
Publisher : Lorenz Books
Page : 0 pages
File Size : 46,7 Mb
Release : 2016-03-07
Category : Cooking, British
ISBN : 0857230190
A tempting collection of 200 classic regional dishes from all over Britain, photographed throughout.
Author : Chuck Hughes
Publisher : Harper Collins
Page : 424 pages
File Size : 53,7 Mb
Release : 2013-05-28
Category : Cooking
ISBN : 9781443416405
You love the show, now get the cookbook and get inspired Chef Chuck Hughes cooks in his restaurants all week, making sure that every dish he sends out at his two Montreal spots, Garde Manger and Le Bremner, is perfect, and that every client leaves happy. He cooks for love and for fun, and what he cooks up makes for fabulous and engaging television viewing on the hit Food Network Canada and Cooking Channel (U.S.) show Chuck’s Day Off. This cookbook features over 100 recipes: favourite dishes and menus from the long-running show, plus all-new recipes developed just for the book. The flavour-packed dishes are grouped into menus and connected to stories that Chuck tells, providing a behind-the-scenes look at Chuck’s life and the challenges he faces in balancing his dedication to great food with the daily realities of running restaurants. Food lovers and cooks of all levels will fall in love with Chuck’s open and honest cooking and easy and incredibly addictive style of comfort food.
Author : Jane Grigson
Publisher : Penguin Uk
Page : 384 pages
File Size : 45,7 Mb
Release : 1992
Category : Cooking
ISBN : 0140469265
A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Author : Gary Rhodes
Publisher : Ebury Press
Page : 408 pages
File Size : 46,8 Mb
Release : 2001
Category : Cookery, British
ISBN : 0563534117
The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as- The Great British Breakfast, Afternoon Tea and Christmas.
Author : Betty Travitsky,Anne Lake Prescott
Publisher : Ashgate Publishing, Ltd.
Page : 420 pages
File Size : 50,7 Mb
Release : 2008
Category : History
ISBN : 0754651959
The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of
Author : Florence White
Publisher : Unknown
Page : 390 pages
File Size : 55,9 Mb
Release : 2019-04-17
Category : Cooking
ISBN : 1528710967
"Good Things in England" is a vintage cookbook containing a range of traditional and regional recipes for British cuisine written by Florence White. Containing information on everything from how to make a good cup of coffee or tea to producing the perfect pie, this early cook book is highly recommended for those with an interest in making traditional British food and would make for a fantastic addition to culinary collections. Contents include: "English Breakfast, Frying and Grilling", "Home-made Bread, Huffkins, Wiggs, Oatcakes, etc.", "Luncheon, Dinner, and Supper Dishes", "Appetisers and Food Adjuncts", "Soups, Sauces, and Stuffings", "Fish", "The Roast Meat of Old England", "Oven Cookery and Stews", "Boiled Meats", etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.
Author : Hugh Acheson
Publisher : Clarkson Potter
Page : 290 pages
File Size : 53,7 Mb
Release : 2019-10-15
Category : Cooking
ISBN : 9781984822284
Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly
Author : Heidi Swanson
Publisher : Hardie Grant Publishing
Page : 241 pages
File Size : 53,5 Mb
Release : 2011
Category : Cooking
ISBN : 9781742702056
"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Author : Constance Spry,Rosemary Hume
Publisher : Grub Street Publishers
Page : 1127 pages
File Size : 51,6 Mb
Release : 2014-01-19
Category : Cooking
ISBN : 9781909166103
One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. 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. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book
Author : John Kirkwood
Publisher : Unknown
Page : 128 pages
File Size : 41,9 Mb
Release : 2019-09-30
Category : Electronic
ISBN : 0464393884
John Kirkwood has made his first cookbook for his big youtube following.
Author : Mary Berry,Ann Body,Audrey Ellis
Publisher : Hamlyn
Page : 128 pages
File Size : 42,5 Mb
Release : 1992-08
Category : Electronic
ISBN : 0600575292
Author : William Sitwell
Publisher : Little, Brown
Page : 458 pages
File Size : 55,8 Mb
Release : 2013-06-18
Category : Cooking
ISBN : 9780316255707
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
