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Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016 There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each ...
Palestine on a Plate: Memories from My Mother's Kitchen
Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016 There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking style and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants and in most books. Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are genuine. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.
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44.38 USD

Palestine on a Plate: Memories from My Mother's Kitchen

by Joudie Kalla
Hardback
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#Cook for Syria : The Recipe Book: 2016
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44.24 USD

#Cook for Syria : The Recipe Book: 2016

by Serena Guen
Hardback
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Jamie Oliver's Christmas Cookbook is packed with all the classics you need for the big day and beyond, as well as loads of delicious recipes for edible gifts, party food and new ways to love those leftovers. It's everything you need for the best Christmas ever. 'Our favourite. It is ...
Jamie Oliver's Christmas Cookbook
Jamie Oliver's Christmas Cookbook is packed with all the classics you need for the big day and beyond, as well as loads of delicious recipes for edible gifts, party food and new ways to love those leftovers. It's everything you need for the best Christmas ever. 'Our favourite. It is a 400-page-plus volume featuring recipes that will become your go-tos for the festive period and beyond' Independent 'If you take Jamie's advice, plan ahead and delegate to friends and family, you might just find your Christmas turning out as jolly as the cheery photos of Jamie's festive gatherings' Daily Mail, Books of the Year 'Excellent, wonderful. A good-natured book that will be the cook's friend this season' Evening Standard Chapters: Introduction Smart Starters The Main Event Veggie and Vegan Plates The Wonderful World of Potatoes Scrumptious Vegetables Gravy, Sauces and all the Trimmings Incredible Leftovers Spectacular Festive Puddings Afternoon Tea and Sweet Treats Cute Edible Gifts Super-Fantastic Salads Dips, Bites and Handheld Nibbles Perfect Christmas Drinks Guide To Roasting Meat Inside you'll find all the classics as well as tasty alternatives, including: salmon pate, apple and squash soup; roast turkey, goose and venison; nut roast and baked squash; best roasties, baked mash, parsnips, glazed carrots, four ways to do sprouts; gravies and cranberry sauce, meat and vegetarian stuffings; turkey risotto; Christmas pud, trifles, pavlova; chocolate logs, Christmas cake, mince pies, gingerbread, baked camembert, smoked salmon bilinis, hot buttered rum and many, many more delicious recipes. I've got all the bases covered with everything you need for the big day and any feasting meals over the festive period, as well as party fare, edible gifts, teatime treats, cocktails and of course, exciting ways to embrace and celebrate those leftovers. You'll also find all the deeply important technical info you need, such as cooking charts, and wherever possible, I've designed the recipes to be cooked at the same oven temperature, so you can be efficient with time and oven space, and it'll be super-easy for you to mix and match the different elements and build your own perfect Christmas meal. I haven't held back. This book is the greatest hits, all wrapped up in one Christmas parcel, and I hope you have fun looking through, picking your recipes, and building your own plan. Jamie Oliver
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46.01 USD

Jamie Oliver's Christmas Cookbook

by Jamie Oliver
Hardback
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It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment ...
How to Bake Everything
It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked - baking is simpler and more flexible than you ever imagined.
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44.24 USD

How to Bake Everything

by Mark Bittman
Hardback
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Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited, but never tricksy inventiveness and, above all, light. (Nigella Lawson). Inspired by their ...
Ottolenghi: The Cookbook
Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited, but never tricksy inventiveness and, above all, light. (Nigella Lawson). Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new foreword and introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: [A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of . (Nigel Slater, The Observer Magazine). Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean. (Caroline Jowett, Daily Express). A wonderful book for vegetarians and cake lovers alike . (Bee Wilson, Sunday Times).
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47.78 USD

Ottolenghi: The Cookbook

by Yotam Ottolenghi, Sami Tamimi
Hardback
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Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, ...
River Cottage Every Day
Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead - all these, and more, are covered in River Cottage Every Day. As Hugh says: 'I make no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, whether you can tell the difference between a swede and turnip, or know what to do with a belly of pork and a breast of lamb. Instead, I'll show you easy and confidence-inspiring ways with cuts of meat, types of fish and other ingredients you may not have tried before. And I'll offer you new approaches that I hope will breathe new life to familiar staples, like rice, spuds, beans, and your daily bread. Above all, I intend to tempt you irresistibly towards a better life with food, with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites, and the favourites of your dear friends and beloved family. I hope that the dishes you like best will infiltrate and influence your cooking, giving you increased confidence and fresh ideas. In short, I hope that before long, cooking simple and delicious food from the best seasonal ingredients becomes second nature and first priority for you, not just once in a while, but every day.'
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46.01 USD

River Cottage Every Day

by Hugh Fearnley-Whittingstall
Hardback
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'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON ...
Leon Fast & Free: Free-From Recipes for People Who Really Like Food
'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founder Each recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.
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44.24 USD

Leon Fast & Free: Free-From Recipes for People Who Really Like Food

by Jane Baxter, John Vincent
Hardback
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This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
New Perspectives on Food Blanching
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
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99.000000 USD

New Perspectives on Food Blanching

Hardback
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K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or ...
K'oben: 3,000 Years of the Maya Hearth
K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.
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80.000000 USD

K'oben: 3,000 Years of the Maya Hearth

by Eugene N. Anderson
Hardback
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Reiko Hashimoto explores the benefits of the Japanese diet - slim physique, stable blood sugar, increased joint flexibility and a longer lifespan - and provides an insight into key Japanese fresh and store cupboard essentials. Debunking the myths surrounding the complexity and accessibility of Japanese food, the 100 recipes included ...
Cook Japan, Stay Slim, Live Longer
Reiko Hashimoto explores the benefits of the Japanese diet - slim physique, stable blood sugar, increased joint flexibility and a longer lifespan - and provides an insight into key Japanese fresh and store cupboard essentials. Debunking the myths surrounding the complexity and accessibility of Japanese food, the 100 recipes included here are constructed with easy to follow instructions and vary from basics to technically complex, perfect for all those wishing to perfect the art of Japanese home cooking. Beautiful photography from Jodi Hinds complements Reiko's recipes and introductions. With Japanese food so enjoyed in restaurants across the country this is the perfect book for home cooks.
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44.24 USD

Cook Japan, Stay Slim, Live Longer

by Reiko Hashimoto
Hardback
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'Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.' Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC ...
Mary Berry Everyday
'Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.' Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. It includes delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.
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46.01 USD

Mary Berry Everyday

by Mary Berry
Hardback
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The much-anticipated new cookbook from Deliciously Ella, the inspirational bestselling food writer who has taken the cookery world by storm. In the follow-up to her amazing chart-topper Deliciously Ella Every Day, Ella makes it easy to prepare delicious food for you, your friends and family, whatever the occasion. No more ...
Deliciously Ella with Friends: Healthy Recipes to Love, Share and Enjoy Together
The much-anticipated new cookbook from Deliciously Ella, the inspirational bestselling food writer who has taken the cookery world by storm. In the follow-up to her amazing chart-topper Deliciously Ella Every Day, Ella makes it easy to prepare delicious food for you, your friends and family, whatever the occasion. No more wondering whether certain dishes go together, Ella makes life simple with her menus - whether you are planning a laid-back brunch, a last-minute lunch or a fancy supper, she has it covered with hearty and filling recipes that celebrate her natural eating philosophy. With ideas and inspiration for every foodie occasion, including cosy nights in for one, easy kitchen suppers, flavoursome feasts, birthday parties, picnics and mocktails and cocktails, this is the go-to book for anyone who wants to make simpler, healthier food choices - that they can enjoy with friends and family.
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44.38 USD

Deliciously Ella with Friends: Healthy Recipes to Love, Share and Enjoy Together

by Ella Mills Woodward
Hardback
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The world boasts myriad teas, most of them lying undiscovered by Western cultures still rooted in the view that tea comes from a tissue bag at breakfast or 4pm. The World Tea Encyclopedia aims to shed light on this wealth of variety and to debunk the snobbishness and doctrine that ...
The World Tea Encyclopaedia: The World of Tea Explored and Explained from Bush to Brew
The world boasts myriad teas, most of them lying undiscovered by Western cultures still rooted in the view that tea comes from a tissue bag at breakfast or 4pm. The World Tea Encyclopedia aims to shed light on this wealth of variety and to debunk the snobbishness and doctrine that can scare off newcomers from the joys of tea connoisseurship. For almost 20 years, Will Battle has been tasting teas and creating blends for tea lovers all over the world. He has lived and worked alongside tea producers in Asia and Africa, visiting hundreds of tea gardens and gaining unparalleled expertise in the process. Here, he gives an in-depth look at the wealth of teas on offer to everyone who loves to steep, infuse and brew. Through intuitive categorisation by taste, the book will help enthusiasts navigate the sometimes complex world of tea terminology to find a tea that suits them. It will educate, inspire and feed a new world of tea-drinking enjoyment and opportunity. The knowledge to upgrade the tea bag, to know what to seek online, to brave a journey to the local tea shop, to submit to curiosity and jump into a world of discovery, or better still: to visit the countries and people that lovingly produce it...The World Tea Encyclopedia lifts the lid off the teapot and allows readers to peer inside. Containing beautiful images, the most detailed maps yet created for the world of tea, and in-depth exploration of tea-producing countries, it will transports readers into the world of the tea garden, showing them that there is life beyond a discount tea bag. Readers will also find out more about camellia sinensis - the tea bush and the hero of this book. Will Battle takes a look at the origins in which it grows, the landscapes and climate that influence it and the artisans who craft it - and how it all comes together to make a delicious cuppa: surely the only drink to enjoy with this delightful, detailed book, perfect for all tea fans and enthusiasts.
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53.07 USD

The World Tea Encyclopaedia: The World of Tea Explored and Explained from Bush to Brew

by Will Battle
Hardback
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The Wines of My Life presents 75 exceptional wines chosen by world-renowned French sommelier Eric Beaumard. In this new illustrated memoir, Beaumard reflects on some of the most flavourful wines in the world: from Chateau Petrus created in the Bordeaux region to Chateaux Rayas from the Rhone valley, and from ...
The Wines of My Life
The Wines of My Life presents 75 exceptional wines chosen by world-renowned French sommelier Eric Beaumard. In this new illustrated memoir, Beaumard reflects on some of the most flavourful wines in the world: from Chateau Petrus created in the Bordeaux region to Chateaux Rayas from the Rhone valley, and from delicate whites to robust reds. Along the way, he reveals that a budding career as a cook's apprentice was cut short by a motorcycle accident that deprived him of the use of his right arm, and how, after months of recovery, he turned his interest in cooking into a life-long passion for wine. Full of vineyard secrets, fascinating portraits of winemakers, and serious meditations on life, The Wines of My Life is an unforgettable story of one man's journey--and the indelible wines he tasted along the way.
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53.09 USD

The Wines of My Life

by Eric Beaumard, Fabrice Leseigneur, Jose Silva
Hardback
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Italian Wines is the English-language version of Gambero Rosso's Vini d'Italia, the world's best-selling guide to Italian wine, now in its 30th edition. It is the result of a year's work by over 60 tasters, coordinated by three curators. They travel around the entire country to taste 45,000 wines, only ...
Italian Wines 2017
Italian Wines is the English-language version of Gambero Rosso's Vini d'Italia, the world's best-selling guide to Italian wine, now in its 30th edition. It is the result of a year's work by over 60 tasters, coordinated by three curators. They travel around the entire country to taste 45,000 wines, only half of which make it into the guide. About 2,400 producers are selected. Each entry brings together useful information about a winery, including a description of its most important labels and price levels in Italian wine shops. Each wine is evaluated according to the Gambero Rosso bicchieri rating, with Tre Bicchieri awarded to the top labels. This guide acts as an essential reference tool for both wine professionals and passionate amateurs around the globe: it provides the instruments for finding one's way in the complex panorama of Italy's wine world.
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44.24 USD

Italian Wines 2017

by Gambero Rosso
Paperback
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The fascinating history of the rise and fall and modern comeback of fortified and port-style wines found in the United States In the years following the Gold Rush, the only late-19th-century California wine of national acclaim was a fortified wine called Angelica. Brandy and the port-style wines it fortified were ...
Fortified Wine: A Comprehensive Guide to American Port-Style and Fortified Wine
The fascinating history of the rise and fall and modern comeback of fortified and port-style wines found in the United States In the years following the Gold Rush, the only late-19th-century California wine of national acclaim was a fortified wine called Angelica. Brandy and the port-style wines it fortified were the mainstay of its wine industry during the late 1800s. Today, some of America's most renowned wineries produce a port-style wine, and the popularity and quality of American fortified wines is in resurgence. This seminal guidebook gives a comprehensive list of producers and their products, includes vintage guides and indexes of vintage American port-styles organized by price, and a section on how the most notable U.S. wines stand up against those from abroad.
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42.47 USD

Fortified Wine: A Comprehensive Guide to American Port-Style and Fortified Wine

by Kenneth Young
Hardback
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Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States-and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the ...
Food, Health, and Culture in Latino Los Angeles
Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States-and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.'s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities' food related health issues, this study approaches the issue from a unique perspective.
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85.000000 USD

Food, Health, and Culture in Latino Los Angeles

by Sarah Portnoy
Hardback
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What do we mean when we call any group a cult? Defining that term is a slippery proposition - the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and ...
Food Cults: How Fads, Dogma, and Doctrine Influence Diet
What do we mean when we call any group a cult? Defining that term is a slippery proposition - the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that food cults would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as fringe movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.
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85.000000 USD

Food Cults: How Fads, Dogma, and Doctrine Influence Diet

by Kima Cargill
Hardback
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Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food-they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, ...
Feasting Our Eyes: Food Films and Cultural Identity in the United States
Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food-they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, and class flexibility-but not as progressively as you might think. Feasting Our Eyes takes a second look at these and other modern American food films to emphasize their conventional approaches to nation, gender, race, sexuality, and social status. Devoured visually and emotionally, these films are particularly effective defenders of the status quo. Feasting Our Eyes looks at Hollywood films and independent cinema, documentaries and docufictions, from the 1990s to today and frankly assesses their commitment to racial diversity, tolerance, and liberal political ideas. Laura Lindenfeld and Fabio Parasecoli find women and people of color continue to be treated as objects of consumption even in these modern works and, despite their progressive veneer, American food films often mask a conservative politics that makes commercial success more likely. A major force in mainstream entertainment, American food films shape our sense of who belongs, who has a voice, and who has opportunities in American society. They facilitate the virtual consumption of traditional notions of identity and citizenship, reworking and reinforcing ingrained ideas of power.
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53.09 USD

Feasting Our Eyes: Food Films and Cultural Identity in the United States

by Fabio Parasecoli, Laura Lindenfeld
Paperback
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Morning, Noon, Night: A Way of Living from Soho House, follows the bestselling Eat, Drink, Nap. 'I've been astonished by the number of people who went out and bought the first book, which really set out to explain our founding principles,' says Soho House founder Nick Jones. 'Since that was ...
Morning, Noon, Night: A Way of Living
Morning, Noon, Night: A Way of Living from Soho House, follows the bestselling Eat, Drink, Nap. 'I've been astonished by the number of people who went out and bought the first book, which really set out to explain our founding principles,' says Soho House founder Nick Jones. 'Since that was published, we've built Soho Farmhouse on 100 acres of Oxfordshire countryside, transformed a former belt factory in Chicago, reimagined a 140-year-old palazzo in Istanbul, restored the shell of a listed Georgian building in London's Soho and launched our own collection of homeware, called Soho Home.' The 300-page, cloth-bound book invites readers behind the scenes at the Houses - taking you through the day from the second you wake up to the moment you go to bed. Key elements of the Soho House way of living are illustrated and broken down into helpful features, like how to make a tasty vegan breakfast or creating the perfect bedroom, with plenty of inspirational new imagery along the way. Interior design, food and drink take centre stage, and with more than 20 years of design experience behind them, Soho House's experts offer impactful insights into House style, including tips on their favourite sources and suppliers - all designed to help you take a little of the House home.
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53.09 USD

Morning, Noon, Night: A Way of Living

by Soho House
Hardback
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Why don't we eat more octopus? Cheeks and feet are good value and delicious, so why do people prefer fillet or chops? What about rabbits and squirrels? And what's wrong with ugly vegetables?The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with ...
Ugly Food: Overlooked and Undercooked
Why don't we eat more octopus? Cheeks and feet are good value and delicious, so why do people prefer fillet or chops? What about rabbits and squirrels? And what's wrong with ugly vegetables?The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with nary a head, foot or set of giblets in sight, and supermarkets stacked with rows of blemish-free fruit and vegetables. But the same ingredients that are neglected, overlooked, and forgotten, are also tasty, sustainable and cheap.Ugly Food aims to change the way people think about food, revealing the tips and tricks you need to prepare undervalued ingredients with ease. Alongside recipes, Horsey and Wharton provide social histories of foods that are positively brimming with fascinating facts, fictions and flavours. Recipes include: Ox-Cheek Salad a la Hongroise, Lao Chicken Feet Salad, Maldivian Curried Octopus, Spiced Squirrel Popcorn, Deep-fried Rabbit Ears, Sheep's Brain on Toast, and Char Siu Pigs' Cheeks.
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44.24 USD

Ugly Food: Overlooked and Undercooked

by Richard Horsey, Tim Wharton
Hardback
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In this lavish full-color volume featuring 225 photographs, Taavo Somer, the creative mind behind Freemans, the iconic New York City restaurant, barber, menswear shop, and bespoke tailor, reveals the creative process behind the development and design of the rustic-luxe and holistic approach of this cultural phenomenon and pioneering brand. Nestled ...
Freemans: Food and Drink * Interiors * Grooming * Style
In this lavish full-color volume featuring 225 photographs, Taavo Somer, the creative mind behind Freemans, the iconic New York City restaurant, barber, menswear shop, and bespoke tailor, reveals the creative process behind the development and design of the rustic-luxe and holistic approach of this cultural phenomenon and pioneering brand. Nestled in a secluded alleyway off Rivington Street on Manhattan's Lower East Side, Freemans Restaurant is an oasis of calm, beauty, and exquisite food in a crowded, chaotic city. Founded by Somer-one of the defining figures in the New York social and design culture for more than a decade-this one-of-a-kind eatery with rustic decor has redefined New York dining since its opening in 2004. A dozen years later, Somer's vision has extended to other eateries and bars such as his restaurant, ISA, in Williamsburg, which references 1970s California, and the Rusty Knot, a nautical-themed dive bar in the West Village, as well as a men's clothing line and bespoke tailoring services, a barbershop model that has been emulated the world over, and an organic approach to interior design that speaks to the soul. Somer was the first to establish the now popular lumberjack chic style; the interior of his bars and restaurants-with furnishings handcrafted by the designer in his unique, signature style-harken back to the beauty and simplicity of more rustic times. Now, in his first book, Somer opens the doors to the Freemans world. With an elegant, sumptuous design and dozens of color photographs shot specifically for the book, Freemans showcases the interiors of his numerous Freemans ventures, other restaurant spaces he's conceived and owns, as well as the classic, superbly tailored American-made men's clothing, bespoke suits, barbershop, and food and drink that comprise Somer's iconic-and now much-copied-style. Somer reveals the inspiration behind Freemans-including the restaurant down the alley, acclaimed menswear store Freemans Sporting Club, and the pioneering Freemans Sporting Club Barbershop-sharing the story of his evolution as an architect, designer, and tastemaker, from his rural Pennsylvania childhood to his architectural apprenticeship in Minneapolis to his arrival in New York, where at first he designed t-shirts and threw parties in a Financial District strip club. Freemans also takes fans into the nineteenth-century farmhouse in upstate New York he renovated and landscaped, inside his restaurant ISA, and bar the Rusty Knot, and across the world to the Freemans Sporting Club store in Tokyo, the remarkable four-story townhouse he designed, which has rarely been seen by an American audience. A comprehensive exploration of Somer's singular vision, Freemans will appeal to the many devotees of the Freemans world, as well as lovers of fine living through its exploration of design, dining, architecture, gardens, and men's fashion.
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70.79 USD

Freemans: Food and Drink * Interiors * Grooming * Style

by Taavo Somer
Hardback
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From honing his skills at some of the finest Michelin-starred restaurants in the Italian Peninsula, to cooking for Europe's most influential people and making the final of MasterChef: The Professionals, chef Danilo Cortellini's exquisite approach to Italian cuisine has led him to the kitchens of 4 Grosvenor Square, the Italian ...
4 Grosvenor Square: The Menu of the Italian Embassy in London
From honing his skills at some of the finest Michelin-starred restaurants in the Italian Peninsula, to cooking for Europe's most influential people and making the final of MasterChef: The Professionals, chef Danilo Cortellini's exquisite approach to Italian cuisine has led him to the kitchens of 4 Grosvenor Square, the Italian Embassy in London. Family recipes that have been passed down through generations, traditional regional delights and innovative creations combine to make up Danilo's menus . Amongst these pages, whether it's for a gala dinner, business lunch, cocktail reception or family meal, each dish centres on making the most out of Italian produce.
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44.24 USD

4 Grosvenor Square: The Menu of the Italian Embassy in London

by Danilo Cortellini
Hardback
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Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; ...
The Del Posto Cookbook
Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino. But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich. Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings. As the New York Times said in their review: The food bewilders and thrills.
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50.000000 USD

The Del Posto Cookbook

by Mark Ladner
Hardback
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Belgium is well-known for its delicious chocolate. In The Ultimate Fine Chocolates Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. How do you make ganache? How can you extend the shelf life of fine chocolates? He also takes a closer look at the ...
The Fine Chocolates: Gold
Belgium is well-known for its delicious chocolate. In The Ultimate Fine Chocolates Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. How do you make ganache? How can you extend the shelf life of fine chocolates? He also takes a closer look at the different flavourings you can use and combine. Various mouth-watering and original praline recipes are described in detail. The interesting background information and superb photographs will invite anyone to indulge in this sweetness. This book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.
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140.000000 USD

The Fine Chocolates: Gold

by Jean-Pierre Wybauw
Hardback
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Good cooking is the foundation of true happiness, said Auguste Escoffier (1846-1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the Ecole Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals ...
A Ecole Ritz Escoffier, Paris: 100 Step-by-Step Recipes from the Ritz Paris Culinary School
Good cooking is the foundation of true happiness, said Auguste Escoffier (1846-1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the Ecole Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike.This book celebrates the values prized by Escoffier and by hotelier Cesar Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, finger food, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendome, Paris, this beautiful book is a more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.
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44.24 USD

A Ecole Ritz Escoffier, Paris: 100 Step-by-Step Recipes from the Ritz Paris Culinary School

by Ecole Ritz Escoffier
Hardback
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There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, ...
Ingredient: Unveiling the Essential Elements of Food
There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat. Ingredient isn't a book of recipes - instead, it's about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every kitchen. You can apply the mindset laid out in Ingredient to any recipe or technique, regardless of your skill level or how you like to cook. Home cooks will feel ready to take on any recipe, and restaurant cooks will feel prepared for anything that comes out of the fire. Beginners will have a lifeline if something goes wrong, and masters will improve dishes they've been cooking for years. Fans of old-school cuisine will understand classic preparations like never before and the innovation-minded will advance the art of cooking even further. Renowned culinary scientist Ali Bouzari illuminates the elemental world of food and unlocks the secrets of ingredients in a lively, engaging and accessible way that dramatically changes the way we look at our food.
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44.24 USD

Ingredient: Unveiling the Essential Elements of Food

by Ali Bouzari
Hardback
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When the Chiltern Firehouse opened in 2013 it was an immediate success with the restaurant and chef Nuno Mendes' menu at its heart. Lisbon-born, Mendes draws on influences from his career split between the United States and Europe to create contemporary recipes with an American accent. From the signature crab ...
Chiltern Firehouse
When the Chiltern Firehouse opened in 2013 it was an immediate success with the restaurant and chef Nuno Mendes' menu at its heart. Lisbon-born, Mendes draws on influences from his career split between the United States and Europe to create contemporary recipes with an American accent. From the signature crab doughnuts to maple-glazed salmon and frozen apple panna cotta, Mendes delivers recipes of reimagined classics and bold new flavours. Chiltern Firehouse: The Cookbook brings together not just Nuno Mendes' recipes; it also delves into the Firehouse's love affair with cocktails and goes behind the scenes of the Chiltern Firehouse with exclusive photography and stunning design. Nuno Mendes is a genius: forget everything else. (Zoe Williams, Telegraph). This is London's Best Restaurant. By any criterion you can think of it's one of the most enjoyable restaurant experiences we've had anywhere in the world. (Time Out London).
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53.09 USD

Chiltern Firehouse

by Andre Balazs, Nuno Mendes
Hardback
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The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources both historical and modern, the book includes more than 125 recipes, from traditional regional specialties to modern gastropub reinventions ...
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources both historical and modern, the book includes more than 125 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like chicken pie, mackerel with sorrel sauce and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus--delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions, by some of the finest chefs in England, Scotland and Wales, with forgotten dishes of the past worthy of rediscovery.
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53.09 USD

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales

by Colman Andrews
Hardback
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Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. ...
Tropical Roots and Tubers: Production, Processing and Technology
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
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220.000000 USD

Tropical Roots and Tubers: Production, Processing and Technology

Hardback
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