Other books that might interest you

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  Jellies and Their Moulds

  Peter Brears

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  Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook's greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.

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  The Winemaker Cooks - Menus...

  Christine Hanna

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  “Organized by season, it’s filled with gorgeous photos depicting [Hanna’s] favorite meals and how to pull them off at home.” —Milwaukee Journal Sentinel   Over 19 million people visit the California wine country every year to enjoy the area’s renowned wine, food, and landscapes—and the casual lifestyle. Christine Hanna—award-winning winemaker, mother, and consummate hostess—epitomizes the regions laid-back approach to wine and food. Hanna shares her wine expertise and entertaining savvy with 100 recipes, and seventy-five color photographs capture her tabletops overflowing with local ingredients and products. A souvenir of the good life, The Winemaker Cooks is sure to be savored by wine lovers everywhere!  “There are many recipes to try and love—sprinkled with bites of knowledge from the winemaker.” —Vino-Sphere, “Three Wine, Cheese and Food Books to Savor” “Provid[es] a variety of decidedly West Coast dishes full of things from the garden.” —Publishers Weekly  “For me this was a good book to start me on my new path of understanding the pairing of wine and food . . . A perfect book to read from beginning to end and then go back and dabble at different menus, dishes and sidebars.” —Joyfully Retired

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  The Last Diet – Cook Yourself...

  Eva Orsmond

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  This is the last diet you'll ever need. Why? Because Dr Eva Orsmond, at last, gives you the truth about healthy weight loss for life.
  
  Eva has helped thousands of people lose weight through her clinics and on RTÉ's Operation Transformation. Now you can benefit from her easy-to-follow weight-loss steps, tasty recipes and sound advice, which will guide you on your way to achieving your healthy weight – and staying there.
  
  The Last Diet is flexible, balanced and realistic. It shows you how to:
  
  - Change your behaviour: replace the bad habits with good ones
  - Prepare for the plan with a 10-step guide
  - Change your life with Eva's 4-phase plan
  - Address your emotional issues with food
  - Cook easy, healthy, low calorie meals with 90 recipes includedThis book will educate you about food and food choices. It will show you how to create a lifestyle change that is based on a healthy eating routine. Most of all, it will offer you a real chance at achieving healthy weight loss for life.
  The Last Diet – Cook Yourself Thin with Dr Eva Orsmond: Table of Contents
  Introduction
  - How did I put on this extra weight?
  - Calories count
  - What on earth are you eating!
  - Behaviour modification
  - Step by step to a new lifestyle
  - Phase 1–ketogenic diet
  - Dietary factors in health
  - Phase 2–1,200 kcal diet
  - How the body metabolises energy
  - Phase 3–1,600 kcal diet
  - Emotional issues with food
  - Phase 4–2,000 kcal diet
  - Soups, salads and spreadsAfterword

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  The Book of Fungi - A Life-Size...

  Peter Roberts, Shelley Evans

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  “The lurid photographs and enticing, offhandedly witty descriptions make the reader want to go out collecting specimens right away."—Popular Science   From morels to chanterelles, toadstools to truffles, fungi have been a source of fascination since the earliest hunter-gatherers first foraged for them. Today there are few, if any, places on Earth where fungi have not found themselves a home—their habitats span the poles and the tropics, mountaintops and backyards.   Packed with facts and photos, this book introduces you to fungus in many forms—some parasitic, some poisonous, some hallucinogenic and some with healing properties that can be tapped for pharmaceutical products. Then of course, there are the delicious mushrooms that are prized by epicureans and gourmands worldwide.   Each species here is reproduced at its actual size, in full color, and accompanied by a scientific explanation of its distribution, habitat, association, abundance, growth form, spore color, and edibility. With information on the characteristics, locations, distinguishing features, and occasionally bizarre habits of these fungi, you’ll find in this book the common and the conspicuous, the unfamiliar and the odd—including a fungal predator, for instance, that hunts its prey with lassos, and several that set traps, including one that entices sows by releasing the pheromones of a wild boar.   “How dazzling is the world of mushrooms? The fan-shaped cinnabar oysterling looks like something you would find undersea. The violet webcap is vibrant. These are among the more than 600 fungi described and illustrated in this scholarly and beautiful book.”—TheNew York Times   “Anyone with an appreciation of the beauty of nature will enjoy.”—Grand Forks Herald

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  The Course of History - Ten...

  Struan Stevenson, Tony Singh

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  Many decisions which have had enormous historical consequences have been made over the dinner table, and have been accompanied (and perhaps in influenced) by copious amounts of food and wine. In The Course of History Struan Stevenson brings to life ten such moments, exploring the personalities, the issues and of course the food which helped shape the course of history.
  
  From the claret consumed on the eve of the Battle of Culloden, through the dinners which decided the fates of George Washington, Archduke Ferdinand and Adolf Hitler, to the diplomatic feasts that decided future relations with Russia, China and the Middle East, each chapter covers every detail, character, decision and morsel which decided the course of history.

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  Oranges

  John McPhee

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  A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons.Oranges developed in Southeast Asia, and they spread through the world with a timing closely parallel to the spread of Western civilization. It was Columbus himself who brought the first orange seeds to the New World. Botanically, they are spectacularly complicated. They can be completely unripe when they are a brilliant orange and deliciously ripe when they are green as emeralds. Citrus is so genetically perverse that oranges can grow from lime seeds. Most Florida oranges grow on lemon roots. Louis XIV hung tapestries of oranges in the halls of Versailles because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the customs of French kings to those of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

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