Cheeky chef Andy Bates, the host of the TV series Street Feasts, gives his unique twist on traditional classics. From his stall on London's Whitecross street market, Andy has seen the street food scene explode. Travelling to some of the most vibrant food destinations in the UK and US, sampling food from local markets, food festivals, and specialty food producers, has inspired him to create his own contemporary food classics. More than 100 recipes feature everything from Andy's award-winning pies and pastries and British classics to puddings and tarts and simple suppers plus sections on food on the go and feasts with friends. Andy also introduces some of the colourful cooking characters he has met on his food journey.
A very interesting glimpse at everyday cooking in the daily life of 18th-19th century England, with many helpful tips, tricks, and recipes (for the day). The language is enjoyable and the information contained is substantial. -- Jefferson-Madison Regional Library System
Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin Franklin even translated some of its recipes into French in hopes of attaining a taste of home while abroad.
Author Hannah Glasse dismisses French cookery, the leading cuisine of her day, as inefficient for servants and middle- to lower-class cooks, citing its fussiness, expense, and waste. Instead, Mrs. Glasse focuses on standard Anglo-American fare, from soups and gravies to cakes and jellies, all simple dishes, prepared in a straightforward manner. In addition to practical advice on meat selection, carving, and basic cooking skills, this historically fascinating document offers tips on preparing food for the ill, cooking and food storage on ships, and making soaps and scents for the home. Historians, cooks, and all lovers of gastronomy will appreciate this glimpse into the kitchens of a bygone era.
Barbara Pym's sister Hilary teams with cookbook author Honor Wyatt to bring together this mouthwatering collection of family recipes, memories, and anecdotes drawn from Pym's diaries and letters, as well her most acclaimed novels Straight from the kitchen of Barbara Pym, this winning cookbook delivers a delectable treat for readers who like their meals served with a generous helping of literary aplomb. Sharing favorite family recipes that Pym incorporated into her novels, The Barbara Pym Cookbook reveals how the author's life intersected with those of her memorable characters. Inside you'll find British classics such as steak and kidney pie, plum cake, sausage rolls, and toad-in-the-hole-dishes that Pym's characters would often prepare for each other. Other treats, such as moussaka and risotto, reflect Pym's fascination with Greece and Italy. Throughout, the recipes are interwoven with references to Pym's novels; Dulcie's musings on "love apples" from No Fond Return of Love accompany directions for tomatoes la Proven ale, for instance. There are glimpses of Pym's personal life, too, such as her description of kipper p t for lunch with Philip Larkin. The Barbara Pym Cookbook is a must-have for both budding cooks and Pym aficionados. "A treat for devotees of Pym . . . whimsically presented . . . where the 'small things of life, ' cooking among them, are reckoned 'often so much bigger than the great things.'" -Publishers Weekly Barbara Pym (1913-1980) was a bestselling and award-winning English novelist. Her first book, Some Tame Gazelle (1950), launched her career as a writer beloved for her social comedies of class and manners. Pym is the only author to be named twice in a Times Literary Supplement list of "the most underrated novelists of the century." She produced thirteen novels, the last three published posthumously. Her 1977 novel Quartet in Autumn was shortlisted for the Booker Prize.
Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.'
Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking - they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon
Ox tongue, carrots and caper sauce
Duck fat toast
Smoked cod's roe, egg and potato cake
Confit suckling pig shoulder and dandelion
The Smithfield pickled cucumbers
St. JOHN chutney
Butterbean, rosemary and garlic wuzz
Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.
A treasury of delectable recipes, Celtic Folklore Cooking by Joanne Asala will help you select foods to serve at your celebrations of the Sabbats and Esbats: the festivals and ritual times for Witches and Wiccans. It is also a terrific introduction to Celtic culture. The recipes in this book were gathered during four trips the author took to Ireland and Britain, as well as visits to Scotland and Wales. She searched for people who still cooked in the traditional of their ancestors, passing down recipes from generation to generation. The result is a book that is rich in Celtic tradition. And the foods are delicious any time, too
Like a well-stocked larder, Celtic Folklore Cooking offers plenty of tempting choices for daily meals or special celebrations. Pick from more than 200 tasty traditional dishes, all nestled among colorful food-related proverbs, poems, tales, customs, and other nuggets of folk wisdom. Each recipe lists ancient and modern holidays associated with the dish so you can select the perfect fare to complement the season. Recipes include:
- Mushroom and Scallop Pie
- Heather Wine
- Pratie Oaten
- Beestings Pancakes
- Hot Cross buns
- Figgy Pudding
- Boxty on the Griddle
- Barm Brack
- Sweet Scones
- Scotch Eggs
- Cockle Soup
- Flower Pudding
The ancient Celts celebrated their Sabbats with music, dance, games, food, and drink. Whether you are a solitary practitioner or a part of a larger group, food and drink should always be a part of your festivities, rituals, and ceremonies. This book can be the key to a wide variety of foods that will make you the talk of the town
If you are involved in Celtic traditions, this book is a must. If you simply like unique recipes for foods that are as tasty today as they were hundreds, even thousands of years ago, you'll want this book, too.
A cookbook showcasing the food and atmosphere of London's Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world.
London's most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London's Marylebone neighborhood. Owned by hotelier Andr Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes's incredible food--crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork.
Chiltern Firehous goes behind the scenes with exclusive photography and striking design, delves into the Firehouse's love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package, Chiltern Firehouse delivers reimagined classics and bold new flavors, along with the charm of London's hottest restaurant, to America's shores.
The Cliff House Hotel in Ardmore, County Waterford, is one of Ireland's most renowned places for hospitality. Located overlooking the panorama of Ardmore Bay, The Cliff House is a place of pilgrimage for people from all over the world. They come for the superb views, the exceptional modern design of the building, the warmth of the welcome, and for the outstanding food.
The Cliff House Hotel has rapidly established itself as one of the most exciting places to eat in Ireland. Chef Martijn Kajuiter draws on traditional skills, the finest local produce, and some high technology in order to produce menus of unique character.
This book is a celebration of that.
150 everyday recipe favorites from the star judge of the ABC series The Great Holiday Baking Show and the PBS series The Great British Baking Show.
Cooking with Mary Berry covers a broad selection of recipes--brunch ideas, soups, salads, appetizers, mains, sides, and desserts--drawing on Mary's more than 60 years in the kitchen. Many, like her French Onion Soup, Steak Diane, and Cinnamon Rolls, are familiar classics, but all have been adapted to follow Mary's prescription for dishes that are no-fuss, practical, and foolproof. Step-by-step instructions, tips, and tricks make following in the footsteps of Britain's favorite chef easy, and full-color photographs of finished dishes provide inspiration along the way.
Perfect for cooks who are just starting out--and anyone who loves Mary Berry--the straightforward yet special recipes in Cooking with Mary Berry will prove, as one reviewer has said of her recipes, if you can read, you can cook.
Have your Doctor Who and eat it too with this out-of-this-world cookbook featuring fun, imaginative recipes for the whole family, based on the wildly popular BBC series Doctor Who.
The perfect addition to every Doctor Who fan's shelf, Doctor Who: The Official Cookbook features a cornucopia of delicious, easy-to-make recipes--from the simple, to the showstoppers--with an exciting Whovian twist. Enjoy the Doctor's own favorite, fish fingers and custard, share some Cyberman Pie with friends, treat the family to Cassandra Pizza, or indulge your sweet tooth with a Supreme Dalek Cake.
Throwing a viewing party of your favorite episodes? Serve up some Ood Rolls, Salt and Pepper Sontarans, and Weeping Angel Food Cake. And don't forget the centerpiece for every Whovian get-together, a Gingerbread TARDIS and, of course, 12 Cookie Doctors.
Illustrated with stills from the television show and seasoned with fun food ephemera and quotes from the Doctor's universe, Doctor Who: The Official Cookbook has something weird, wacky, and tasty for every fan.
Whether it's a quiet glass of Chardonnay in a well-heeled wine bar or tequila shots at 2 a.m., drinking has a way of leading to hunger. All too often, we cave in to the booze munchies and settle for 7-Eleven fare or a dreadful diner. But there is another way. A better way. A Quick Couscous Chicken Biryani, Authentic Smoky Chicken Burritos, and even Spicy Thai-style Pork Burgers can be delectable and, more importantly, achievable with The Drunken Cookbook.Replete with satirical commentary on the vicissitudes of inebriation, The Drunken Cookbook also includes a series of tests to help the reader determine how drunk he or she is. Blessedly, The Drunken Cookbook takes into account the reader's intoxicated state and limited capacity to understand directions; safety warnings are a feature of each recipe, and risky techniques (like deep-fat frying) are excluded from the text.