Other books that might interest you

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  Bicycles Bloomers and Great War...

  Vicky Straker

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  The remarkable life and culinary career of the Martha Stewart of World War–era Britain.   Dorothy Peel played a key role in creating wartime recipes for householders and was awarded an OBE in 1918 for services to the Ministry of Food. In this fascinating book, Vicky Straker explores the social history and cultural background behind Dorothy’s creations, and the effect of rationing during the First World War. Using extracts from her autobiography, and many other books, we are given a unique insight into the life of Dorothy Peel and a new perspective on the period. Her witty, poignant, and informative comments reveal a woman with a genuine social conscience, who was in many ways ahead of her time.   Written in a light and accessible style, Bicycles, Bloomers and Great War Rationing Recipes reveals how society changed during the First World War, when rationing put a strain on every kitchen in the country. Many of Dorothy’s recipes are featured in their original form, such as the long forgotten Devilled Bananas and wartime Potato Gateau. Other mouth-watering recipes include Chicken en Casserole, Cheese Pufflets, and some delicious tea-time treats such as Feather Tart and Candied Pears. Vicky Straker has tried and tested recipes from Dorothy’s cookery books, and where appropriate amended them to suit modern tastes.   “Superb biography, and some really interesting recipes to try!” —Books Monthly  

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  Decorate Cakes Cupcakes and...

  Autumn Carpenter

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  Get the kids involved with Decorate Cakes, Cupcakes, and Cookies with Kids by Autumn Carpenter. This instructional craft book is filled with fun baking and decorating experiences that you can share with your children or grandchildren, while teaching them valuable skills they will use for a lifetime. With adult supervision, kids can learn to decorate cookies, cupcakes, and cakes for holidays, special events, or to share with friends. Within these pages, you’ll learn baking and preparing of cake, cupcakes, and cookies, starting off with the basics: utensils needed, measuring instructions, and kitchen safety tips. After the basics, the book continues with baking, filling, and icing—50 to 60 techniques in all—with eye-appealing, tasty designs for children to create that incorporate the methods taught. Instructions include piped icing as well as rolled fondant. Additional decorating techniques include edible frosting sheets, products to add sparkle, and using store bought candies to decorate. The last chapter includes instructions on hosting a cake or cupcake decorating party for children. A convenient glossary in the back will be a quick reference for children to discover new culinary terms. The book is designed with 8-12 year olds boys and girls in mind, and includes instructions clearly labeled for difficulty and time allowance, and instructional pictures that show children using the tools. Kid-inspired cake and cookie themes are perfect for birthdays, seasonal celebrations, and other special events.

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  Keto is Neato and Can’t be Beeto...

  Rufus Trent Firefly

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  Do you peel a little stuck in your diet? Do you like your food a little corny? Then this pun-filled cookbook is for you! Explore a ranch of recipes that fall under the specific keto-gory diet and will keep you entertained along the way. No s'more will your diet have you starved for entertainment. Now you can have your puns and eat them too!

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  Pickled - From Curing Lemons to...

  Kelly Carrolata

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  In a culinary pickle? Not anymore!Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you too can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!Pickled features a range of accessible techniques, as well as recipes that highlight your favorite tastes, including:Pickled FigsAsian Chopped Salad with Crispy Noodles and KimchiGreen Coriander ChutneyWatermelon Cosmo With helpful asides that delve into the science and history of this previously humble practice, this cookbook is your delicious entry into the world of gourmet pickling.

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  Dinner Chez Moi - 50 French...

  Elizabeth Bard

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  Tips, tricks and recipes to make your feasts and fetes more French, from the New York Times bestselling author of Lunch in Paris and Picnic in Provence When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients and rituals into her everyday meals and routines.After 15 years of cooking in her own French kitchen, making French friends--and observing her slim and elegant French mother-in-law--Elizabeth has gathered a treasure trove of information that has radically changed her own eating habits for the better. She realized that what most Americans call "dieting"--smaller portions, no snacking, a preference for seasonal fruits and vegetables, and limited sugar--the French simply call "eating." And they do it with pleasure, gusto, and flair.With wit, sound advice, and easy-to-follow recipes, Bard lets her listeners in on a range of delightful--and useful--French secrets to eating and living well, including hunger as the new foreplay, the top five essential French cooking tools and 15 minute meals popular throughout France, and the concept of benevolent dictatorship: why French kids eat veggies, and how to get yours to eat them, too. Whether you're ready for a complete kitchen transformation or simply looking for dinner party inspiration, Dinner Chez Moi is a fun, practical, and charming how-to guide that will add a dash of joie de vivre to your kitchen--and your life!

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  The Sardinian Cookbook - The...

  Viktorija Todorovska

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  The author of The Puglian Cookbook heads to the Italian island of Sardinia for a unique twist on the Mediterranean diet.   Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious.   Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breathtaking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward—reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.  Praise for The Puglian Cookbook “We love that before cranking up the heat at the stove, Todorovska pauses to make sure we have a deep understanding of the ingredients that are the fundamentals of Puglian cuisine. She writes for the home cook, with no fancy tricks, no hard-to-find ingredients.” —Chicago Tribune   “For those who want a taste of excellent, yet different Italian cooking, The Puglian Cookbook is not to be missed.” —Midwest Book Review

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