Other books that might interest you

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  Roast It! Good Housekeeping:...

  Good Housekeeping

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  From the test kitchen of America’s iconic lifestyle magazine, tried and true recipes employing fuss-free, low stress roasting techniques—includes photos. 
   
  Roasting is a great way to prepare a scrumptious dinner with a minimum of fuss: put the food in the oven and it virtually cooks on its own. The experts at Good Housekeeping show how to get superb results every time: crispy brown chicken, moist and succulent fish (they'll tell you exactly how to time it), sweet and tender vegetables, and more. With over 140 triple-tested recipes —some of which have been handed down for generations—there's something for every occasion, from a weeknight supper to a show-stopping holiday feast. There's nothing on the market to equal this mouthwatering recipe collection.

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  The Madiba Appreciation Club - A...

  Brett Ladds

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  Once, chef Brett Ladds was given a cigar by Fidel Castro, he talked weightlifting with Swazi king Mswati III and his cooking made Quincy Jones sing. For many years he also served Nelson Mandela many cups of rooibos tea and made him his favourite meals.
  Ladds was the executive chef of the SA government and manager of the presidential guesthouse at Bryntirion Estate in Pretoria from 1994-1999 where he served both Mandela and Thabo Mbeki. It was a naive and star-struck 21-year-old Ladds who started working at the guesthouse in the months before the first democratic election. During this time he was always in the background when struggle stalwarts like Steve Tshwete, Joe Modise and Dullah Omar met Mandela to discuss the future of the country.
  This heart-warming book tells of a young man's coming of age at a turning point in our history. His stories about meeting kings and queens, presidents, rock stars and even the pope are laced with his unique, self-deprecating sense of humour. Of Queen Elizabeth he says it felt like speaking to his gran. "I asked myself, how does all that power fit into this lovely, caring lady?" Of Robert Mugabe: "He never moaned about a thing."
  Then there are the Russian diplomats and their drinking habits and the Saudi-Arabian sheik who had 8 television sets installed in his room and bought 20 blankets at R5000 each for his stay.
  It's a book to make you laugh and cry. And Madiba's favourite champagne? Pêche Royale …

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  Food of the Cods: How Fish and...

  Daniel Gray

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  The story of Britain’s fish and chips obsession 
  ‘A lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.’ Stuart Maconie 
  Step inside and unwrap this deliciously entertaining look at Britain’s national dish. 
  There is a corner of every town and city in Britain where the air is tangy with vinegar and the scent of frying. Following the irresistible lure, Daniel Gray ponders the magic of chippies and the delights they have sprinkled among us for the last 150 years as he investigates the social – and sociable – history of fish and chips. 
  Travelling to chippies from Dundee to Devon via South Shields, Oldham, Bradford, Bethnal Green, the Rhondda Valley and more – Daniel Gray explores our fish-and-chip nation to show how chippies have helped emancipate women, promote equality for immigrants and shape local and national identity. 
  Whether you were raised eating scraps of Wolverhampton’s orange chips, London’s ‘wallies’ or Hull’s chip spice – even if you think you know whether tea, Vimto or dandelion and burdock is the best accompaniment – this mouth-watering book is as much about who we are as what we eat. 
  Gray's new essays on Britain's fish and chips obsession are a delightful exploration of regional cooking styles, from English to Scottish and Welsh. The narratives are rich with ethnic diversity, making this latest work a top choice for food enthusiasts. 
  For fans of Jonathan Wilson (Kick and Run), Jon Spurling (Death or Glory), Alan Partridge (Alan Partridge), Tim Rich (On Days Like These), and Pen Vogler (Scoff). 
  HarperCollins 2023

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  Piatti - Plates and Platters for...

  Stacy Adimando

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  Serve up plentiful, rustic, and seasonal spreads with recipes created in the spirit of Italy’s antipasti by the James Beard Award–winning author.   Executive editor of Saveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create seventy-five recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small.   Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.  “Adimando has created a cookbook full of tempting foods that are tailor-made for when you have people over but without the fussiness that often comes with the ‘entertaining’ genre.” —Modern Farmer

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  Rum Drinks - 50 Caribbean...

  Jessica Harris

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  “Colorful, tropical themed pages . . . Fun, informative, and a good read for anyone interested in cocktails and the stories behind them.” —Okra, The Magazine of the SoFAB Institute   With recipes for fifty of the Caribbean’s classic and contemporary cocktails and fifteen traditional snacks to accompany them, Rum Drinks provides a tropical taste vacation. More than a cocktail book, Rum Drinks is your ultimate rum resource, including salty tales—from a history of the sugar trade to the sparkly heyday of the Cuba Libre—an island-by-island listing of Caribbean rums, and a guide to great rum bars all over the world.   Recipes include:  Canchanchara  Planter’s Punch  Mai Tai  Pina Colada  Coquito  Rum Bloody Mary  Navy Grog  Jamaican Coffee  Hurricane  Zombie  Tchoupitoulas Street Guzzle  And more! “Harris understands the liquor’s intoxicating allure; if she didn’t, this book would not be half as charming and informative as it is.” —Epicurious

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  Gluten Free Every Day Cookbook -...

  Robert M. Landolphi

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  A no-fuss, easy-to-follow cookbook for gluten-free eating, with information, tips and advice for a stress-free, healthy diet.  
   
  Gluten free doesn't have to mean taste free, and chef Robert Landolphi proves it with Gluten Free Every Day Cookbook. Landolphi’s dishes aren't just delicious, they're also quick and easy, and take living without wheat from endurable to enjoyable. 
   
  It's lots of flavor without the fuss. This cookbook includes more than 100 recipes for contemporary dishes ranging from main courses and sides, to soups and chowders, biscuits and muffins, pies and puddings, and cookies and sweet bars. One of the few cookbooks written and developed by a professional chef, Gluten Free Every DayCookbook provides a fresh and progressive voice for gluten-free living. 
   
  “The Gluten Free Everyday cookbook is like a breath of fresh air. A ‘you can do this’ approach prevails. With creative help from the author, you will be able to cope in the kitchen, dine well every day, and have a great outlook on cooking, eating, and the gluten-free life.” –Ann Whelan, editor/publisher, Gluten-free Living 
   
  “Ingenious and inspiring! With Chef Robert Landolphi as your discerning guide, immerse yourself in a culinary journey that reveals the scrumptious versatility and abundance of gluten-free cooking and baking. Packed with ingredient introductions, expert culinary advice, insights, and tips, this book will open doors aplenty to invigorate your gluten-free lifestyle with its creative and flavorful recipes.” –Susan Bowland, founder/executive producer of GF Culinary Productions, Inc.

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