Reissue. The original Destitute Gourmet cookbook was published in 2000 - nine years ago - and it has sold over 20,000 copies and been reprinted eight times. Cooks everywhere respond to Sophie's tasty, fashionable and healthy recipes and her tips on how to spend less on groceries. Sophie aims to encourage home cooks to innovat... read more
Cookies are enjoyed all over the world ? from classic American chocolate chip cookies, French tuiles, Italian biscotti and Scottish shortbread to Chinese fortune cookies, Greek Christmas cookies and German liebkuchen. Making them is easy, but requires precise measurement of ingredients, the right techniques and equipment, and... read more
Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas? Is the Scotch egg actually from Scotland and what did some retired crusaders have to do with French to... read more
Whether you're attracted to the aroma, the ritual, the caffeine, or all of the above, these innovative drinks will keep the senses percolating. Recipe contributors include cutting-edge coffee purveyors and a highly competitive cadre of coffeehouse baristas.
Tamasin has been described as 'an Elizabeth David for today' (Vogue Entertaining & Travel) and 'a funky version of Delia' (Marie-Claire). This doorstopper of a book brings together in one volume 1,000 of Tamasin's recipes, some just as she has always cooked them, others revamped or tweaked with use, plus 100 brand new recipes... read more
The Edmonds Illustrated Cookbook brings together the very best of the Edmonds' heritage while introducing new recipes essential for our modern New Zealand lifestyle. This inspiring collection of recipes will be the new cornerstone for entertaining and home cookery. Over 200 recipes are featured, each photographed in stunnin... read more
|Author:||James Campbell Caruso|
At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients - smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses -gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutioni... read more
This is not just a recipe book but an authentic guide to Vietnamese food as it is eaten today, from snacks and street foods such as rice noodle wraps, imperial spring rolls and grilled chicken wings to his own fusion-style restaurant dishes such as tamarind gazed crab cakes with chive flowers, and green tea smoked duck breast... read more
Originally, curing was a necessity - the only way food could be preserved before the advent of refrigeration. Now, it's a luxurious way to enjoy unique, intense flavours in foods ranging from meat and fish to fruit and vegetables. Seven sections - each dedicated to a different method of curing - de-mystify this ancient techni... read more
Britain's foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook. Combining timeless classic dishes with modern recipes, Rose Elliot's New Complete Vegetarian is an esse... read more
|Author:||Fay Kate & Jeremy Turner|
Cibo is 'food with attitude'. Whether it be culinary wizard Kate Fay pushing the boundaries with her scrumptious, imaginative dishes or Jeremy Turner and his team rolling out the trims and trappings of fine dining with panache or having guests roaring with laughter, Cibo has attitude aplenty. The Cibo attitude flows throughou... read more
Reprint November 2008, Auckland softcover 144pp 260mmx210mm More than just a collection of recipes that can be prepared in a holiday environment, this book celebrates the antipodean tradition of enjoying as much as possible of the summer months on or around the coast. Includes 100 tempting recipes for beach, boat, bac... read more
A companion to recipe books which concentrates on Australian food commodities, their sources and availability, nutritive value, storage and preparation. It also explores the scientific principles behind the cooking of food, hygiene and safety issues, nutrition and health, methods of cooking, plus all the basic food groups. In... read more
Divertimenti Kitchenware Shop was opened in Brompton Rd in 1965 by Camilla's parents, bringing to post-war London quality cooking utensils and beautiful tableware. In 2001, at the newly opened Marylebone High Street branch, Camilla started cookery classes, gaining an understanding of what people wish to cook, what dishes and ... read more
Most cooks are familiar with the old favourites - parsley and thyme, cinnamon, nutmeg and vanilla - but what is wattle seed? Is horseradish a herb or a spice? And why do you always have to pick twiggy bits of rosemary out of a stew? This reference book can answer all these questions and more.
Whether you want to eat well or impress a date, treat your wife or feed hungry kids, there is a recipe in this book for every occasion. Basic kitchen utensils are explained and recipes are written in clear language with easy measurements such as cups and teaspoons where possible.
A collection of Elizabeth David's short pieces on food and wine.