Cooking, Food & Drink (284)

Notes from a Swedish Kitchen

ISBN: 9781504800679

Author: Margareta Schildt Landgren    Publisher: IMM Lifestyle

Swedish cuisine is delicious, varied and often unexpected and in this delightful book Margareta Schildt Landgren shares wonderful stories from her own Swedish k...


Swedish cuisine is delicious, varied and often unexpected and in this delightful book Margareta Schildt Landgren shares wonderful stories from her own Swedish kitchen along with over 100 fabulous recipes.Here Margareta includes both traditional and modern recipes, from Gravalax with Herbs and Swedish Meatballs to St Lucia Buns and Elderflower Cordial.The mouth-watering recipes are interspersed with captivating narrative on Sweden's food traditions, the development of regional cuisine, the importance of seasonal eating and celebration foods.Margareta's text is illustrated beautifully with stunning recipe and location photography from Tine Guth Linse, as well as photographs from her own archive. This is essential reading for anyone with a passion for food or a love of Swedish culture.


Bind: paperback


Pages: 224


Dimensions: 185 x 236 mm


$39.99
Guinness Down Under

ISBN: 9780473408428

Author: Rod Smith    Publisher: Eyeglass Press Ltd

Guinness is a name instantly recognised the world over – the famous stout has been brewed at St James’s Gate in Dublin for over 250 years, and is now brewed...


Guinness is a name instantly recognised the world over – the famous stout has been brewed at St James’s Gate in Dublin for over 250 years, and is now brewed under contract in fifty countries and 9 million glasses of Guinness are drunk each day worldwide. Guinness family members, originally in three major groupings − brewing, banking, and the church – have achieved fame in all walks of life, with some scaling great heights, others tasting great sadness. Guinness Down Under is the never-before-told story of how the famous brew and the family came to New Zealand and Australia in the mid-1800s – the brew itself through export and eventually in-country brewing, and the family through four grandsons of Arthur Guinness who made a new life Down Under, where many of their descendants remain. In this indepth and fascinating account we learn about the origins of Guinness stout, the nature of the export trade, and the vagaries of the market We learn of the challenges, highlights, and sadness in the complex lives of the four cousins who, independently and at different times, sought to make a better life for themselves Down Under. The entrepreneur, public figure, and political activist; the successful Canterbury pastoralist; the “black sheep” of the family who set up as a Guinness brewer in Melbourne then disappeared forever; the clergyman who took his family to a vicarage in Melbourne, just when the new city was flourishing. Also described is the progress of the iconic Guinness stout in Australia and New Zealand, from early imports in the mid-1800s through to present-day production in Adelaide and Auckland.


Bind: paperback


Pages: 392


Dimensions: 190 x 250 mm


Publication Date: 08-03-2018


$49.99
My Aromatic Kitchen

ISBN: 9783791382838

Author: Kille Enna    Publisher: Prestel Publishing

With nine cook and lifestyle books to her name, Kille Enna has become an icon of simple organic elegance. In this cookbook she distills the lessons she’s lear...


With nine cook and lifestyle books to her name, Kille Enna has become an icon of simple organic elegance. In this cookbook she distills the lessons she’s learned from a life devoted to spices and herbs into timeless recipes that anyone can make. Enna’s message is straightforward: the tastiest most flavor-packed meals include fresh, high-quality ingredients, prepared simply by adding aromatic blends. Here she offers fifty recipes, each featuring a key ingredient combined with an aromatic blend of spices, herbs, fruits, and vegetables. Inspired by the harvest from her own organic garden in southern Sweden, this book’s recipes range from the crisp, cool offerings of winter to the sultry, sensuous heat of summer. Using ingredients that are in season and widely available, Enna shows how combinations of spices and herbs can transform everyday foods into refined meals. In between recipes, Enna offers in-depth tips on everything from cast iron skillets to edible flowers. Bathed in the colorful radiance of Enna’s own photography and infused with her lifelong passion for nature and simple living, this is a cookbook that will appeal to the senses and that will remain an essential reference in kitchens everywhere


Bind: hardback


Pages: 288


Dimensions: 220 x 80 mm


Publication Date: 30-09-2017


$79.99
Doggy Desserts

ISBN: 9781621871712

Author: Cheryl Gianfracesco    Publisher: Companion House

The marriage of two of the world’s favorite topics—dogs and desserts—Doggy Desserts offers dog owners over 100 recipes to spoil (and nourish) their pamper...


The marriage of two of the world’s favorite topics—dogs and desserts—Doggy Desserts offers dog owners over 100 recipes to spoil (and nourish) their pampered pooches. This beautifully photographed and designed book presents easy-to-do, fun recipes divided into six categories: cookies, bars, drop cookies, cakes, muffins, and frozen treats. For dog owners who are concerned about controlling what’s in their dogs’ food or who are looking to find low-cal, low-fat options for their slightly plump pups, Doggy Desserts provides many tasty options. From carob peanut butter crunch balls, sweet potato biscuits, and liver oatmeal bones to granola bars, applesauce spice cake, and watermelon dog sherbet, owners will be tempted to try each of these delectable delights before serving to their dogs. The author, Cheryl Gianfrancesco, is an avid cook and dog lover, and cooking for her dogs is her favorite passion! Inside Doggy Desserts: • How to make your own tasty, wholesome doggy snacks and desserts • More than 100 easy-to-make recipes for goodies that are not only enjoyable but also nutritious • Healthful ingredients, many of which you may already have in your kitchen • Strategies to avoid preservatives and ingredients that can irritate sensitive canine tummies and cause allergies and other health problems • Low-calorie, low-fat options for overweight dogs


Bind: paperback


Pages: 112


Dimensions: 205 x 205 mm


Publication Date: 01-09-2017


$22.99
The Self Sufficiency Handbook

ISBN: 9781620082348

Author: Alan & Gill Bridgewater    Publisher: Companion House

Worried about ever-rising fuel bills and longing for the day when you can be off-grid and independent? Anxious about the quality of the food you eat and plannin...


Worried about ever-rising fuel bills and longing for the day when you can be off-grid and independent? Anxious about the quality of the food you eat and planning to go organic? Yearning to get back to the way it was but don't know where to start? This book will show you how to achieve the eco-friendly good life. The authors cover the ecological gamut from geothermal heating to crop rotation to soap making. They answer important questions like how much land is really needed to be self-sufficient, whether or not to depend entirely on natural forms of energy, and which farm animals will best meet your needs. There’s practical information here on building an insulated flue pipe chimney, identifying edible wild plants and composting with worms—as well as recipes for jams, rhubarb wine, cheeses and more. Packed with full-colour photographs, helpful illustrations and diagrams, The Self-Sufficiency Handbook will appeal to urban dwellers who want to adopt certain aspects of greener living and to serious adherents of back-to-basics living.


Bind: paperback


Pages: 240


Dimensions: 178 x 229 mm


Publication Date: 10-11-2017


$39.99
We Want Plates

ISBN: 9783791384283

Author: Ross McGinnes    Publisher: Prestel Publishing

We Want Plates is the hilarious global crusade against serving food on bits of wood and roof slates, chips in mugs and drinks in jam jars. The viral social medi...


We Want Plates is the hilarious global crusade against serving food on bits of wood and roof slates, chips in mugs and drinks in jam jars. The viral social media campaign has amassed a quarter of a million followers, who have submitted thousands of pictures of restaurants’ most bizarre and cringe-worthy serving methods. This book brings together a ‘worst of’ of submissions and contains new material not published on We Want Plates ROSS MCGINNES is creator of the twitter page We Want Plates MARINA O‘LOUGHLIN is a journalist, writer and restaurant critic at The Guardian.


Bind: hardback


Pages: 112


Dimensions: 120 x 170 mm


Publication Date: 10-11-2017


$29.99
Simple French Food

ISBN: 9781904010289

Author: Richard Olney    Publisher: Grub Street

First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigso...


First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery". In "Simple French Food" he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.


Bind: hardback


Pages: 340


Dimensions: 135 x 205 mm


$45.00
Seaweed

ISBN: 9781910690512

Author: Claudia Seifert    Publisher: Grub Street

There is more to seaweed than as a wrapper for sushi - it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed t...


There is more to seaweed than as a wrapper for sushi - it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. This super food is a low-calorie source of protein and fibre; is richer in trace minerals and vitamins than kale; and contains all kinds of goodness, including vitamin C, iodine and antiviral, antibacterial and anti-inflammatory properties. It is delicious as a snack, added to soups, in omelettes, tossed through pasta, made into pesto and is a fabulous accompaniment to fish. The seaweeds used in this book are found all over the Northern hemisphere and have been harvested for centuries in North America, Ireland, Scotland, Wales, England, Grennland, Siberia, Norway and France. The main species (nori, dulse, kombu, wakame and hijiki) are all illustrated and explained, with detailed descriptions of how to identify them, where they grow and the other information you need to gather the rich harvest of the sea. But if sea-scavenging is not your style there are plenty of dried seaweeds now available to buy from natural food stores and supermarkets where it is also appearing in many more forms such as snacks, condiments, salt substitute and crackers. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It’s easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try.


Bind: hardback


Pages: 192


Dimensions: 210 x 250 mm


Publication Date: 29-09-2017


$49.99
Akelare

ISBN: 9781910690451

Author: Pedro Subijana    Publisher: Grub Street

After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelaŕe, is at the forefront of the New Basque Cuisine,...


After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelaŕe, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, ‘New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers’. Above all, he says, ‘Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one’. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastián, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world. Here in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelaŕe's style, as well as an insight into the work of the kitchen and its extensive team.


Bind: hardback


Pages: 240


Dimensions: 260 x 260 mm


Publication Date: 28-09-2017


$75.00
Herbs Spices and Flavourings

ISBN: 9781910690499

Author: Tom Stobart    Publisher: Grub Street

Tom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of i...


Tom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing and pickling. The author assigns the scientific, botanical, native and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages. No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturalists.


Bind: hardback


Pages: 240


Dimensions: 129 x 198 mm


Publication Date: 29-09-2017


$39.99
© 2022 Nationwide Book Distributors