Food & Drink
The OXO Cookbook
There are 50 simple recipes in this collection, all using OXO stock cubes and herb packs. They include soups, one-pot dishes, roasts, pies, curries, pasta, side dishes and sauces. Their simplicity is appealing, and each one is well photographed. This would make a useful book for a relatively inexperienced cook, and anyone needing to feed a family imaginatively and without fuss.
Nostalgic Food and Facts 1940-1954
During the Second World War, Marguerite Patten was a warrior on the kitchen front: a Ministry of Food Adviser helping people to cope with rationing, stay cheerful and make the most of their dried egg powder through recipe and information leaflets. Her three wartime and post-war (rationing didn't end until 1954) books are reprinted here, with new introductions by the author. We'll Eat Again, The Victory Cookbook and Post-War Kitchen are amusing, full of timely nutritional information, and the recipes make frugality into an art form.
How to Cook
Over 200 Essential Recipes to Feed Yourself, Your Friends and Family
Think you can cook - or do you think you can't? Either way, this book is for you. Packed with essential everyday recipes, supported by knacks and tips, it caters for cooks of every age and level of experience. No recipe is deemed too simple, from everyday fare such as Spaghetti Bolognese and Apple Pie to fashionable favourites like Tex Mex Fajitas and Peking-Style Duck with Hoisin Sauce. There is also good advice on equipping and organizing your kitchen.
Love to Bake
This gargantuan volume offers recipes to suit every kind of baker. There are chapters for the healthy baker, weekend baker, the lazy baker short on time, and those who like to show off. Each recipe has been triple-tested (at least) in the Australian Women's Weekly kitchen (quantities are in cups, metric and imperial), and are illustrated with superb photographs. Includes gluten-free recipes
Great British Bakes
Forgotten Treasures for Modern Bakers
Described by Sue Perkins in her Foreword as an opportunity to ‘taste-bud time travel’, this book is the result of years of investigation into British baking history by Mary-Anne Boermans, a baker of over 40 years’ experience and a Great British Bake Off finalist in 2011. Here are forgotten recipes such as 17th-century Jumbles and Shell Bread, and recipes steeped in tradition such as Trifle and Naples Biscuits, all updated for 21st-century kitchens and accompanied by their histories.
The Curious Cookbook
Viper Soup, Badger Ham, Stewed Sparrows and 100 More Historic Recipes
This collection of 90 unusual recipes from historical cookery books includes some extraordinary dishes, such as Artificial Asses' Milk Made with Bruised Snails (1747) and Porpoise with Wheat Porridge (1450). Recipes reveal a lot about their time, and here a perceptive commentary discusses their social and economic context. A foreword by Heston Blumenthal sheds light on the way our cuisine is constantly evolving in response to trends and new ingredients.
The Women's Institute Book of Preserves and Pickles
The recipes in this collection represent the area of expertise for which the WI is famous - jams, pickles, relishes and preserves. There are traditional favourites such as Orange Marmalade, Apricot Jam and Pickled Onions, and more unusual ideas such as Turnip Chutney and Bengal Relish. Tips on colour, consistency and appearance will help those who find the making of these delicious products somewhat challenging.
A Passion for Potatoes
The humble potato is both an indispensable staple and the most versatile of vegetables, lending itself to a dazzling array of dishes. Written by the acclaimed chef of the Lanesborough, this stylish and innovative cookbook gives the spud the serious attention it deserves at last. Lavishly illustrated with colour photographs, it offers more than 150 recipes, from perfect roast potatoes, mash and chips to salads, hotpots, rosti and gratins.
Down Beer Street
History in a Pint Glass
Since the development of agriculture, beer has been as integral a part of human society as bread. This entertaining history charts its role in our lives from the Irish monks who spread brewing across Europe along with Christianity, to ‘the ultimate synergy between beer and football’ in 2005, when Liverpool FC, founded by a brewery owner and wearing Carlsberg shirts, won the Champion’s League, which is sponsored by Heineken.
The Intolerant Gourmet
Pippa Kendrick presents a cook book 'for everyone who loves food and who loves to cook' - including anyone who suffers from allergy or intolerance. Entirely free from wheat, yeast, egg, soy and dairy, and almost free from gluten, these recipes prove that intolerance and allergy-friendly cooking doesn't mean missing out on great food. The book is arranged by season and includes soups, main courses, vegetarian dishes, snacks and desserts - and even a gluten-free Crusty White Loaf.
New British Classics
Although this well-presented collection was first published in 1999 as a companion to a TV series, its 300-plus recipes hold just as much appeal today. Many are variations on traditional favourites, such as Steak and Kidney Pie or the Sunday roast, while other dishes are more innovative, such as Chicken Fillet 'Steaks' with Chestnut Mushrooms, Sage and Lemon Sauce, or Iced Vanilla Parfait with Nutmeg Clotted Cream. Accomplished cooks will find a great deal of inspiration within its pages.
A Year in Cheese
A Seasonal Cheese Cookbook
A cookbook to celebrate the pleasure of eating seasonally, with more than 55 classic and inventive recipes. The authors run an artisan fromagerie, so really know their cheese, and convey their passion for this versatile ingredient in a mouth-watering array of dishes. In spring it's goat's and curd cheeses, in summer mozzarella and other soft cheeses, in autumn the classic hard cheeses and in winter the strong, bold ones. A guide to serving the perfect cheeseboard concludes the book.
Gloriously Gluten Free: Fresh and Simple Gluten-Free
Recipes for Healthy Eating Every Day
For people with coeliac disease who are gluten intolerant, or for those who simply prefer to avoid gluten as part of a healthy lifestyle, Susanna Booth offers dietary advice and presents over 100 recipes using gluten-free ingredients. There are recipes for soups and salads, main courses including pasta and pizzas, desserts and baking that will make gluten-free easy and appealing - and you can still have Hot Chocolate Pudding.
Good Housekeeping Step-by-Step Cook Book
A cook's handbook as well as a great selection of 400 'triple-tested' recipes, this volume explains the basic techniques for preparing and cooking each type of food - for sauces and dressings, through fish, meat and poultry, to vegetables, fruit and nuts, desserts and baking - before moving on to the recipes. In step-by-step illustrations, it will show you, for example, how to cook with chocolate before you embark on that Chocolate Amaretti Tart.
Total Greek Yoghurt Cookbook
Over 120 Fresh and Healthy Ideas for Greek Yoghurt
With more than 120 recipes, this versatile collection shows how to use Greek yoghurt in everything from smoothies and sauces to curries and marinades, as well as for baking, desserts, snacks and dressings. There are simple dishes such as Sweet Potato Fries with Avocado and Yoghurt Dip, and more complex ones like Duck Kebabs with Rose Raita and Pilau Rice, but the emphasis is always on modern, fresh tastes.
MacLean's Miscellany of Whisky
In this revised and expanded edition of his Miscellany, MacLean pours a lifetime of passion and knowledge about whisky into a 'rag-bag' of myths, facts, figures, anecdotes and essays. Starting with how whisky evolved, he covers processes of production, distilleries and who owns them, packaging and marketing, and ends with reflections on the enjoyment of Scotch whisky.
Part of the Introductions to Chinese Culture series, this book provides a fascinating insight into the ancient culture of Chinese tea; the trade, tradition, literature, philosophy and ceremony associated with tea in China; and its popularization around the world. Like all the books in the series, it is written by a noted expert in the field, well illustrated with colour reproductions and photographs and offers an ideal introductory survey for both students and general readers.
Island Cooking of Greece
Part cookery book and part travel guide, this eminently readable volume takes you on a tour of the Ionian Islands of Greece. The recipes, most of which have been handed down through generations, reflect the cosmopolitan nature of Ionian tastes and the complex history of the islands, ruled as they have been by many nations and cultures. More than 150 recipes are featured, for every meal, while photographs of the islands are accompanied by charming line drawings.
Vegetarian Dishes from the Middle East
This cookbook, first published in 1983, has become a classic of Middle Eastern food, and the thoughtful writing by Arto der Haroutunian (1940-1987) has done much to explain to Westerners the subtlety, complexity and diversity of this perennially popular cuisine - and inspire them to follow in his footsteps. Alongside well-known dishes such as Hummus, Tabbouleh and Falafel are salads, soups, appetizers, vegetable and pasta dishes, pies, pastries, desserts, breads, pickles and sauces.
Regional and Traditional
Here the owner of an award-winning cake business shares more than 200 recipes for cakes from all around Britain. The result is a treasure trove of tempting treats and fascinating stories, as the variety of places and people involved in the cakes' creation make it almost as much a social history as a cookery book. St Catherine's Cakes from Devon, Singin' Hinnie from Northumberland, Selkirk Bannock from Scotland or Vinegar Cake from Norfolk anyone?
The Art of Pasta
Chef Lucio Galletto has a restaurant in Sydney, where he serves Italian food reminiscent of the family meals of his childhood. This magnificent volume brings together more than 160 pasta recipes, complemented by original artwork by Luke Sciberras. There are detailed instructions for making fresh pasta, from flat tagliatelle to ravioli and gnocchi, as well as a range of pestos and other sauces. The recipes take their inspiration from the seasons, and are well-photographed.
The ability to assemble the ingredients for a delicious meal and leave them to cook for several hours is appealing to all busy cooks. The recipes in this book, most of which use a slow cooker, include hearty stews and casseroles as well as light fish dishes, curries, soups and desserts. None has a complicated list of ingredients or instructions, and each is illustrated by a high-quality photograph. Cook's Finest series.
Eat your Way to Better Health
An estimated seven million people suffer from cardiovascular disease in the UK. Here the chef, nutritionist and co-presenter of the new ITV series Eat Shop Save Dale Pinnock explains how stress and a poor diet promote CVD, and the complex physiology of when things go wrong. He details a range of essential ingredients to keep in stock, and follows this with simple, heart-healthy recipes for every meal, strong on vegetables, fish, pulses and fruit.
World Food Cafe
Quick and Easy Recipes from a Vegetarian Journey
This colourful recipe book contains inventive and diverse dishes from such countries as Bangladesh, Burma, Cuba, Finland, Japan, Laos, Syria and Vietnam, including Silken Tofu with Ginger and Chives, Jewelled Aubergine and Pho Noodle Soup. The unifying factor is the authors, the former owners of the World Food Cafe in Covent Garden, who have spent over two decades travelling and collecting recipes from street stalls, restaurants and home kitchens, and they include their memories of each destination.
Pleasures of the Table
A Literary Anthology
Christina Hardyment's illustrated collection of food writing ranges across the centuries, from Pliny the Elder's report of Cleopatra drinking pearls dissolved in vinegar and Chaucer's Franklin ('Epicurus' very son') to MFK Fisher's cauliflowers in Dijon in 1943. The anthology is arranged by themes such as the art of hospitality, food to impress, love bites, cooks and kitchens and literary recipes, the latter ending with the challenge of the Scripture Cake.
The Middle Eastern Kitchen
This is an encyclopaedic companion to the exotic and flavourful foods of the Middle East. Although it is organized by ingredient rather than type of dish, it offers hundreds of inspirational recipes, from Stuffed Date Fudge Cake to Spicy Chickpea Balls and Anatolian Lamb Kebabs. There is guidance for growing, buying and storing the ingredients, as well as background information on history and culture. American spelling.
A Curious History of Food and Drink
Ian Crofton's chronology of food and drink begins 1.9 million years ago, the point at which research suggests humans started cooking food, and goes on to describe foodstuffs and eating habits, from the Assyrians' use of liquorice and the fermented fish guts that so delighted the Romans to exploding watermelons (the result of overuse of chemicals) in 21st-century China. Crofton also records history's most notable banquets; the origins of dishes such as Sachertorte and sandwiches; and quotations from great gastronomes.
Charcuterie and French Pork Cookery
The influence of Elizabeth David's approach is evident in this classic book on the history and art of charcuterie by Jane Grigson (1928-1990). Beginning with a 'picnic guide to the charcutier's shop, Grigson introduces the riches of French cooked meat to the English cooks and travellers of 1967, with recipes for every part of the pig, sauces and relishes and a variety of terrines and pates.
Sweet and Savoury
'A kind of culinary detective story', Norwak's classic book digs deep into the history and literature of English puddings to present the stories of and recipes for jellies, blancmanges and flummeries, junkets, tipsy cakes, iced puddings and pancakes, steamed puddings, dumplings and pies. It also rescues from oblivion wonders such as Whim Wham (in a version from Mrs Dalgairns's Practice of Cookery, 1829) and laments the passing of others, such as Frumenty, the great milk pudding of Tudor feasts.
Vegetables Italian Style
Italian cuisine is rich in vegetables - verdura - from familiar peppers, aubergines and artichokes to exotic specialities such as chayote and cardoons. This classic cookbook, first published in 1991, celebrates the Italian way with vegetables - fresh, earthy, spirited and always seasonal. The 300 recipes include antipasti, salads, soups, pasta, risottos, pizzas, and desserts such as Watermelon with Bittersweet Chocolate Shavings and Grilled Figs with Honey and Walnuts.
The Gentle Art of Preserving
Katie Caldesi, author of The Italian Cookery Course, and her husband Giancarlo, have tempting recipes for Merry Marmalade and Fig and Muscat Conserve, but their preserving goes far beyond jellies and jams. Curing, smoking, freezing, pickling, bottling, fermenting, drying - all these are explained, with details of techniques (such as how to make your own dustbin smoker) and recipes including curry pastes to freeze, kefir, pickled fish, flavoured oils, smoked cheeses and even Arbroath Smokies.
Cooking with the Master Chef
Famous as chef de cuisine at Le Gavroche and as a judge on Masterchef, Michel Roux Jr is a renowned chef of classic French food. In this compendium of his best recipes he shares signature dishes reworked for the home, including a Salade Lyonnaise of Dandelion, Bacon and Eggs, Wild Boar Pate with Juniper Berries, Creamy Crab Gratin, Salted Caramel and Walnut Tart and Olive Oil Cake with Lavender and Roasted Figs.
The World Atlas of Beer
The establishment of artisan breweries producing craft beers is a growing trend, not just in Britain, but in many parts of the world. Beyond the famous labels of international brands there are thousands of varieties of beer, from barrel-aged Californian brews to Bavarian wheat beers, each with its own subtle character. This illustrated guide is a complete reference to the development of beer and brewing techniques around the world and includes tasting notes for 500 beers and maps locating important breweries.
Healthy Eating for Diabetes
Chef Antony Worrall Thompson, who suffered from the pre-diabetes Syndrome X, teamed up with a dietician to create the 100 recipes presented here alongside scientific information from a leading diabetes research charity. With exciting dishes for every meal of the day, including Salmon Timbales, Thai Fish Soup, Tuscan-Style Lamb and Poached Figs in Red Wine, you can enjoy your food while benefiting your overall health and improving your diabetes outlook.
Flavours of Greece
Rosemary Barron's Flavours of Greece contains over 250 regional and national specialities and is generally regarded as the most authoritative collection of Greek recipes. Containing classics such as Lamb Klephtiko, Stuffed Vine Leaves and Moussaka, and less well-known dishes such as Baked Sole in Vine Leaves, Rabbit Stifado and Sweet and Sour Okra, as well as aromatic honey-drenched cakes and pastries, this book celebrates the simple, seasonal fare enjoyed throughout Greece.
Spices, Salt and Aromatics in the English Kitchen
Legendary cook Elizabeth David describes how English food has for centuries been influenced by oriental trade, and explains the origins and uses of spices and aromatics such as nutmeg, cardamom and juniper. With delicious recipes - among them, Mussels in Saffron Sauce, Lamb and Aubergine Stew and Cinnamon Ice Cream - the book captures what David describes as 'the English love affair with Eastern food and Arabian Nights ingredients'. First published in 1970.
Classic Vegetarian Cookery
Arto der Haroutunian (1940-87) was born in Aleppo, Syria and lived in the Levant. He came with his family to England as a child, and recalls how he longed for the fruits of their Beirut garden. In this cookbook, first published in 1985, he explores 'the known, the little-known and the few still unknown to the British' vegetables in recipes ranging from salads and simple cooked vegetables to casseroles, pies and nut and pulse-based dishes.
You Are What You Eat
Total Health Overhaul
Working on the assumption that once you understand exactly what those greasy chips are doing to your arteries, it will be much easier to say no, this book explains why some things are bad for us and offers a total programme of realistic - and tasty - alternatives to change the way we eat. The 'kick-start plan' maps out the first four weeks of a new life of healthy eating and exercise, then you can graduate to the 'forever plan'.
The Potato Book
The King Edward potato was originally named 'Fellside Hero' by its Northumbrian grower in 1902, but with Coronation fever in the air a merchant changed the name to associate the variety with the new King. In this comprehensive guide, Alan Romans explains how to plant, maintain, harvest and store potatoes; he explores their history and provides an illustrated reference to over 130 varieties, scoring each for its relative qualities and resistance to disease.
A 'superfood' is defined by the Oxford Dictionary as a 'food which is rich in nutrients and considered to be especially beneficial for health and well-being'. The recipes in this colourful collection from The Australian Women's Weekly use many of these 'super' ingredients - unprocessed grains, pulses, leafy green vegetables, lean meats, seafood, eggs, fruit and chocolate - and provide information on their nutritional value. Measures are in cups and grams.
Made in Sicily
Mapping a culinary landscape marked by Arab, Spanish and Greek influences, this glorious cookbook combines recipes with the history and culture of one of Italy's most dramatic and beautiful regions, an island of wheat fields, rolling vineyards and lush citrus and olive groves. Illustrated with colour photographs, the recipes range from antipasti to desserts, via typical local dishes such as Caponata, Baked Pasta with Eggplant, Messina-Style Lamb and, of course, a wealth of seafood.
Drawing inspiration from the National Trust's traditional kitchens, mills and dairies, orchards, kitchen gardens and hedgerows, award- winning food writer Sybil Kapoor has brought together a collection of modern British baking recipes using traditional ingredients and seasonal produce. There are recipes for every level of skill, from easy Leek Tart and Cheese Straws to Hazelnut and Blackberry Roulade and Chocolate Pear Cake - something for everyone who loves to bake.