Grub Street (283)

Cuisine Nicoise

ISBN: 9781910690161

Author: Jacques Medecin    Publisher: Grub Street

Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune wi...


Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides – unless you are baking – offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience. This, Jacques Médecin’s legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city.


Bind: hardback


Pages: 236


Dimensions: 129 x 198 mm


Publication Date: 20-04-2016


$45.00
Vegetarianism : A History

ISBN: 9781910690215

Author: Colin Spencer    Publisher: Grub Street

Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Colin Spencer’s c...


Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Colin Spencer’s comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food.


Bind: paperback


Pages: 400


Dimensions: 156 x 234 mm


Publication Date: 20-04-2016


$45.00
Quivering Desserts & Other Puddings

ISBN: 9781910690277

Author: Marie Holm    Publisher: Grub Street

Creamy puddings are back on the table! Have you ever tasted a real homemade custard pudding? And no, we don’t mean the one that comes from a packet, but a bea...


Creamy puddings are back on the table! Have you ever tasted a real homemade custard pudding? And no, we don’t mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings such as vanilla, almond, chocolate and wonderful contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea. And much, much more. Sounds difficult? It is not. A real pudding just requires a little time at the stove and some hours in the refrigerator. And the reward – a quivering cream artwork that makes children quiver and adults sigh.


Bind: hardback


Pages: 160


Dimensions: 170 x 240 mm


Publication Date: 30-08-2016


$49.99
Winged Chariot

ISBN: 9781910690246

Author: Peter Lush    Publisher: Grub Street

In what has been described as ‘the greatest raid of all’, Operation Chariot saw heavy destruction of the enemy-occupied port of St Nazaire by British forces...


In what has been described as ‘the greatest raid of all’, Operation Chariot saw heavy destruction of the enemy-occupied port of St Nazaire by British forces. Winged Chariot examines the role that the RAF played during this epic raid on 28th March 1942. With focus on the planning and actions of the operation, Peter Lush explores the three functions carried out by the RAF; the sweeping of the Bay of Biscay, the diversionary raid and protecting the withdrawing survivors. He also outlines the importance of the Photographic Reconnaissance Unit to the raid and the development of the Bomber and Coastal Commands particularly through the sorties flown by Coastal Command two days before the attack started. The book also highlights the difficulties that occurred for the RAF when the diversionary raid was carried out with impossible conditions, and the ensuing loss of aircraft across Yorkshire and in the Channel. Lush examines whether greater success could have been achieved if the RAF had not been marginalised during the planning process for Operation Chariot. With the 75th anniversary of the operation in 2017, this timely and ultimate account written by an expert who has collated over forty years worth of research is an essential work for all those interested in military aviation, particularly during the Second World War.


Bind: hardback


Pages: 192


Dimensions: 156 x 234 mm


Publication Date: 30-08-2016


Tags: August 2016   Military
$59.99
Deliciously Wheat, Gluten & Dairy Free

ISBN: 9781910690116

Author: Antoinette Savill    Publisher: Grub Street

Antoinette Savill’s first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand ...


Antoinette Savill’s first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand here is her latest collection of contemporary and delicious recipes to suit the seasons, all tastes and all budgets. Like her previous book this one is aimed at the millions of people suffering from food intolerances. If you are told that you must follow a wheat, gluten or dairy free diet, what can you safely eat? One thing is certain you will have to start cooking for yourself at home since there are very few ready meals available that will be suitable for your restricted diet. The simplest and safest course is to prepare your own meals, that way you will know that your food does not include any hidden ingredients that might trigger your allergy or intolerance. The recipes are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. There are over 120 recipes for vegetarian dishes, lunches and suppers, soups and starters, main courses, fish and seafood, game and poultry, meat, desserts and puddings , cakes, muffins, cookies, breads and tarts. There are lots of sweet delights in this book as these are often the foods that most coeliacs think they will have to forego in their new eating regime, but as Antoinette Savill says in her Introduction ‘Simple homely comforts are always needed but treats and indulgences can also have a place in our weekly menus.’ Another feature of the book is that the recipes are equally divided into slower and faster choices as a way of balancing the relaxing enjoyment of cooking and eating with the type of express cooking recipes we need in our hectic times. Antoinette Savill is a Glenfiddich award-winning cookery writer, and has been writing cookbooks for 25 years. She has skilfully extended and modified her cookery knowledge using great flair to develop and write leading world-renowned allergy free recipe books. Her books are born of a real commitment to all those suffering from food intolerances, who are determined it is not going to prevent their enjoyment of good food and entertaining. Antoinette currently resides in New Zealand.


Pages: 224


Dimensions: 170 x 240 mm


Publication Date: 10-09-2015


$45.00
Homemade Vegan Cheese, Yoghurt and Milk

ISBN: 9781911621003

Author: Yvonne Holz-Singh    Publisher: Grub Street

Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. In the introduc...


Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. In the introduction to the book, which is beautifully illustrated with colour photographs throughout, you have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available, how to make them yourself, which other ingredients are helpful and above all where you get them. You will find all sources listed. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan ‘milk classics’ to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. The wealth of recipes spans the spectrum from tomato rosemary cheese made from almonds, fermented by Rejuvelac and herbal cream cheese from coconut cream, almond crème fraîche to chickpea tofu. There is even a recipe for cheese dip for nachos, and mac and cheese. In addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the ‘pizza cheese’. Finally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself? You’ll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.


Bind: hardback


Pages: 144


Dimensions: 170 x 240 mm


Publication Date: 20-04-2018


$45.00
Luftwaffe Eagle

ISBN: 9781910690543

Author: Erich Sommer    Publisher: Grub Street

In this compelling memoir, Erich Sommer recalls his life in pre-war Germany and the adventures he had flying for the Luftwaffe during the Second World War. Born...


In this compelling memoir, Erich Sommer recalls his life in pre-war Germany and the adventures he had flying for the Luftwaffe during the Second World War. Born in 1912, the third son of a district court judge, Erich grew up in an atmosphere of uncertainty following the First World War. In 1932 he started training as a brewery engineer, shortly afterwards the Nazis came to power. The implications this had on the lives of average Germans are described in great detail. When war came in 1939, he became a navigator, successfully serving with the Luftwaffe’s first pathfinding unit, then a special and little-known control commission in Morocco to monitor the disarmament of Vichy French forces. This led to training as a pilot and Erich joining the high-altitude reconnaissance squadron in missions over Britain. He was then sent to the Russian Front, flying the relatively rare Junkers Ju 86 bomber and high-altitude reconnaissance aircraft fitted with pressurised cabins. He also flew the He 111 in a radar-equipped anti-shipping unit and the revolutionary Arado Ar 234 jet – leading to Erich’s participation in the world’s first jet-reconnaissance sortie over the invasion front and ending his war in Italy. After the war, Erich moved with his wife to Australia where he lived peacefully until his death in 2004. With a detailed introduction from acclaimed Luftwaffe historian J. Richard Smith and illustrated throughout with photographs from private family albums, Luftwaffe Eagle is a fascinating insight into the life of an exceptional Luftwaffe pilot and navigator.


Bind: hardback


Pages: 192


Dimensions: 148 x 210 mm


Publication Date: 20-04-2018


Tags: April 2018   Military
$55.00
The Taste of Belgium (PB)

ISBN: 9781911621300

Author: Ruth Van Waerbeek    Publisher: Grub Street

Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but wi...


Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French cuisine. It's a country where home cooks and everyone, it seems, is a great home cook spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its hearty influences from Germany and Holland, herbs straight out of a medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best slow-cooked, honest and satisfying, perfect for a Sunday lunch, a dinner party, or a casual family gathering. Here in Ruth Van Waerebeek's wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country: endives, mussels, herrings, white asparagus, Brussels sprouts, mustard, beer and chocolate. There are national dishes such as waterzooi, moules frites, hutsepot, stoemp and of course waffles. For the adventurous cook there is much to explore in this varied and perhaps unfamiliar cuisine. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal?


Bind: paperback


Pages: 320


Dimensions: 185 x 246 mm


Publication Date: 31-05-2019


$45.00
Italian Food

ISBN: 9781911621294

Author: Elizabeth David    Publisher: Grub Street

Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew ho...


Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.


Bind: hardback


Pages: 406


Dimensions: 129 x 198 mm


Publication Date: 31-05-2019


$39.99
Designs and Sketches for elBulli

ISBN: 9781911621362

Author: Luki Huber    Publisher: Grub Street

elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adria - the chef who earned elBulli it's worl...


elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adria - the chef who earned elBulli it's worldwide fame - has been acclaimed as the best chef in the world. Ferran and his team at elBulli were the first to employ an industrial designer as part of their creative team. Luki Huber was that industrial designer and he spent from 2002 until 2005 at elBulli working exclusively hand-in-hand with Ferran charged with inventing new `artifacts' used either to prepare, cook, serve or perform Adria's unique culinary techniques. Luki kept all his drawings, sketches and beautiful photographs from this collaboration and they are brought together for the first time in this amazing notebook, with all the explanations of the purpose and stories behind every object. The book has a Prologue and Introduction from Ferran Adria, and is a must for all devotees of this extraordinary chef and his restaurant. Swiss-born Huber was trained at the Lucerne School of Art and Design and at the Escola Massana in Barcelona. He has been living in Spain since 1994, and has collaborated on a regular basis with a range of innovative clients working from the product design studio he created in 1999. The results of his work with elBulli combining the rigors of gourmet cuisine and the innovations of industrial design have been exhibited in the Pompidou Centre in Paris, in the D.Day, le design d'aujourd'hui.


Bind: hardback


Pages: 320


Dimensions: 155 x 215 mm


Publication Date: 31-05-2019


$65.00
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