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 …
Cooking Like Mummyji: Real British Food from the Family Home
Cooking Like Mummyji was first published to great acclaim in 2003 and garnered thousands of loyal fans, but has been unavailable for almost 10 years. This bestseller won the Jeremy Round Award for Best First Book at the Guild of Food Writers Awards and was short-listed for Best Book at the Glenfiddich Awards. Now back in a fully …
Taste of Portugal: A Voyage of Gastronomic Discovery Combined with Recipes, History and Folklore.
It is amazing that in these times of passion for the food from every corner of the globe, the cooking of Portugal remains unexplored by so many, especially given its vibrant flavors and simple domestic style. In this authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from medieval through to modern …
Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic The Taste of Portugal–now reissued by Grub Street–it retains a distinctive, vibrant identity. Among …
Rosemary Barron’s Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor’s Choice in The New York Times in the year of its publication and it is the only recipe book …
First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive …
Twelve years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research and millions of calories have gone into this new book which has over 400 recipes …
Peasant cookery is the foundation on which all subsequent cuisine is based. A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food – the antithesis of fast-food catering – and is as relevant now as it was centuries ago.In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery …
The potato has become so familiar to everyone today – it is the uncontested star on the menu of chefs both great and small – that we tend to forget its history. The potato has survived wars, famines, political intrigue and is certainly the modern-day success story of the food industry. With its origins in the Andes, the …
Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons …