Other books that might interest you

• 

  Cheddar Gorge: A Book of English...

  John Squire

  • 0
  • 0
  • 0

  Where can you read about a monstrous cheese big enough to hold a girl of 13 inside? Or that the invention of the bicycle directly, and poorly, impacted sales of cheddar? Or that some of the first cheese makers hid gold coins inside their wheels of dairy as a sales tool? 
  Brethren, the writer calls you this because he hopes that you are ‘cheese-minded’ like himself. 
  This classic and charming book, a timeless love letter to English cheeses was first published in 1937, newly rediscovered and charmingly illustrated by EH Shepard. It is a treasure trove of wonderful anecdotes including the tale of the monstrous cheese big enough to hold a 13-year-old inside, the Stilton that purred like a cat and the famous cheesemaker in Manchester who selected which Cheshire cheese to sell based on where the mice had been nibbling ‘as they were the best judges of a good cheese’. 
  Sir John Squire, a notable journalist of the time, collected together ‘a galaxy of talent’, with the aim of making this ‘one of the most delightful and entertaining gift books that has ever been published’. Each of the distinguished ten contributors champion an individual cheese, setting forward their passionate and compelling arguments, celebrating the differences and delights of each type. Through their explorations, the chequered beauties of the English landscape unfolds. 
  It will certainly whet the appetite for English cheese, for that is ultimately what matters most, as after all ‘the only way to learn about cheese is to eat it.’ 
  The book offers a fascinating exploration of the culinary history of Britain, with a particular focus on the evolution of cheese-making. It delves into the specific dishes and ingredients that have shaped the gastronomic landscape of Europe, offering a unique perspective on the culinary traditions of the 20th century. 
  For fans of Ned Palmer (A Cheesemonger's History of The British Isles), Patrick Mcguigan (The Philosophy of Cheese), Michel Roux (Cheese), Morgan Mcglynn (The Modern Cheesemaker), and Katie Quinn (Cheese, Wine, and Bread).

  Show book

• 

  Wild Cocktails from the Midnight...

  Lottie Muir

  • 0
  • 0
  • 0

  Learn how to make exquisite home-grown cocktails.

  Show book

• 

  Scents and Flavors - A Syrian...

  Claudia Roden, Charles Perry

  • 0
  • 0
  • 0

  Delectable recipes from the medieval Middle EastThis popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.  With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.An English-only edition.

  Show book

• 

  Southern Lights - Easier Lighter...

  Lauren McDuffie

  • 0
  • 0
  • 0

  This is a hassle-free, lighter take on Southern cooking that proves the notion less can so often be more. By reimagining beloved Southern classics and viewing them through a more health- and lifestyle-conscious lens, Lauren McDuffie’s Southern Lights: Easier, Lighter, and Better-for-You Recipes From the South explores ways to make Southern cooking more accessible without sacrificing flavor or quality. Setting traditionally heavy recipes to a decidedly more healthful tune and showing off some Southern fare that is already light to begin with (the heart of Southern cooking beats for fresh, seasonal produce), this cookbook will give you ways to enjoy your favorite Southern dishes more often. It is bursting with some seriously delicious Southern powerhouses—a true all-star lineup—for breakfasts, lunches, appetizers, snacks, dinners, holiday dishes, desserts, and more.

  Show book

• 

  Mallmann on Fire: 100 Inspired...

  Francis Mallmann

  • 0
  • 0
  • 0

  Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result

  Show book

• 

  New German Cooking - Recipes for...

  Jeremy Nolen, Jessica Nolen,...

  • 1
  • 0
  • 0

  “Paints a picture of a German cuisine that most of us had no idea existed: vibrant salads, light fish dishes, addictive vegetable sides . . .” —Epicurious 
   
  One of The Washington Post’s “10 Best Cookbooks of 2015” 
   
  Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, New German Cooking celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in New German Cooking are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide. 
   
  “New German Cooking ain’t yer oma’s cookbook. It’s better. With imagination and finesse, Jeremy and Jessica Nolen update classics and lighten, brighten, and most of all modernize German cooking, that most misunderstood of cuisines.” —Hank Shaw, James Beard Award–winning author  
   
  “This inspiring read includes a mouthwatering combination of the familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple strudel) with modern riffs such as green asparagus and aged-gouda dip; roasted parsnip salad with hazelnuts and blue cheese; and a simple chicken braised in riesling with onion, leeks, garlic, and green grapes . . . [a] terrific update on an often-overlooked cuisine.” —Publishers Weekly

  Show book