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Author: Catherine Brown
Publisher: Waverley Books Limited
ISBN: 9781849340427
Category : Cooking, Scottish
Languages : en
Pages : 0
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Book Description
Over 200 traditional Scottish recipes - nutty oatcakes, broths and soups, lamb, barley, game, fish, breads and bannocks, crumbly cheeses, porridge - this book contains a wealth of traditional food advice. Ideal for foodies and those looking for traditional recipes that work. Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day, with over 650 recipes. This is a must-have purchase for anyone interested in the true secrets of Scotland's larder. It is illustrated with Martin Knowelden's beautiful detailed drawings.
Author: Catherine Brown
Publisher: Waverley Books Limited
ISBN: 9781849340427
Category : Cooking, Scottish
Languages : en
Pages : 0
Get Book Here
Book Description
Over 200 traditional Scottish recipes - nutty oatcakes, broths and soups, lamb, barley, game, fish, breads and bannocks, crumbly cheeses, porridge - this book contains a wealth of traditional food advice. Ideal for foodies and those looking for traditional recipes that work. Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day, with over 650 recipes. This is a must-have purchase for anyone interested in the true secrets of Scotland's larder. It is illustrated with Martin Knowelden's beautiful detailed drawings.
Author: Diana Gabaldon
Publisher: Delacorte Press
ISBN: 1101887281
Category : Fiction
Languages : en
Pages : 608
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Book Description
Perfect for readers of the bestselling Outlander novels—and don’t miss The Outlandish Companion Volume Two! #1 New York Times bestselling author Diana Gabaldon has captivated millions of readers with her critically acclaimed Outlander novels, the inspiration for the Starz original series. From the moment Claire Randall stepped through a standing stone circle and was thrown back in time to the year 1743—and into a world that threatens life, limb, loyalty, heart, soul, and everything else Claire has—readers have been hungry to know everything about this world and its inhabitants, particularly a Scottish soldier named Jamie Fraser. In this beautifully illustrated compendium of all things Outlandish, Gabaldon covers the first four novels of the main series, including: • full synopses of Outlander, Dragonfly in Amber, Voyager, and Drums of Autumn • a complete listing of the characters (fictional and historical) in the first four novels in the series, as well as family trees and genealogical notes • a comprehensive glossary and pronunciation guide to Gaelic terms and usage • The Gabaldon Theory of Time Travel, explained • frequently asked questions to the author and her (sometimes surprising) answers • an annotated bibliography • essays about medicine and magic in the eighteenth century, researching historical fiction, creating characters, and more • professionally cast horoscopes for Jamie and Claire • the making of the TV series: how we got there from here, and what happened next (including “My Brief Career as a TV Actor”) • behind-the-scenes photos from the Outlander TV series set For anyone who wants to spend more time with the Outlander characters and the world they inhabit, Diana Gabaldon here opens a door through the standing stones and offers a guided tour of what lies within.
Author: Colman Andrews
Publisher: Abrams
ISBN: 161312211X
Category : Cooking
Languages : en
Pages : 705
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Book Description
From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.
Author: Xa Milne
Publisher: Penguin UK
ISBN: 1405925264
Category : Cooking
Languages : en
Pages : 170
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Book Description
'[Seaweed] is like dynamite - [it has] fiber, nutrients, all the minerals, [it] aids digestion - unbelievable' Jamie Oliver Seaweed is one of the best superfoods on the planet and eating it provides a wide range of health benefits. From aiding weight loss to regulating blood sugar levels, this hero ingredient is an excellent source of vitamin C, protein and iron. In fact, it is the food source with the broadest range of minerals, and is readily available across the UK. In The Seaweed Cookbook, seaweed expert Xa Milne offers over 75 delicious, nutritious recipes. From snacks and small plates to drinks, mains and sweet treats, there's something for any time of the day, for all occasions: - Beetroot seaweed hummus - Salsa Verde with added umami - Life-saver seaweed rice - Grilled sea bass with tarragon, lemon and Shony - Lean green seaweed tonic smoothie - White bean and sausage stew with Dulse aioli - Thai pork balls with Kombu and chilli - Hugh Fearnley-Whittingstall's foil-baked fish with smoked Dulse and garlic - Damson cranachan - Coconut, carrot and seaweed loaf As a healthy substitute for salt or as the centrepiece of your meal, incorporating seaweed into your daily diet is effortless with The Seaweed Cookbook.
Author: Ian Grierson
Publisher: Austin Macauley Publishers
ISBN: 1398403210
Category : Cooking
Languages : en
Pages : 756
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Book Description
British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today’s fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish’s history and distinct features. While some dishes remain widely recognized and cherished classics, like ‘the full English,’ ‘colcannon,’ ‘toad in the hole,’ and ‘bubble and squeak,’ others are regional favourites, such as ‘scouse’ in Merseyside and ‘parmo’ in the North East. There are also lesser-known, rarely eaten delicacies like ‘apple hat’ and ‘collier's foot.’ For those intrigued by the misleading, such as ‘squab pie’ (made with lamb, not pigeon) or ‘Glamorgan sausages’ (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying ‘toenail pudding’ or a slice of ‘fly cemetery’? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cooking.
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Jake Tilson
Publisher: Artisan Books
ISBN: 9781579653200
Category : Cooking
Languages : en
Pages : 596
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Book Description
A culinary journey in search of the finest examples of family cookery in the U.S., France, Italy, and Britain describes the author's cooking adventures and includes more than seventy-five recipes from such disparate locales as Southern California, New York's Lower East Side, Tuscany, the Algerian quarter in Paris, and Scotland.
Author:
Publisher: Oxford University Press
ISBN: 019931361X
Category : Cooking
Languages : en
Pages : 947
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Book Description
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
Author: John Thorne
Publisher: Macmillan + ORM
ISBN: 146680646X
Category : Cooking
Languages : en
Pages : 720
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Book Description
Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth WideOpen, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.
Author: Annie Gray
Publisher: Weldon Owen International
ISBN: 1681888297
Category : Cooking
Languages : en
Pages : 226
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Book Description
Call the Midwife: The Official Cookbook includes more than 100 beautiful photographs of featured recipes and stills from the show and dozens of memorable quotes from many of the series characters that viewers have come to know. Fans and food historians alike will appreciate not only the detailed references to the place each dish holds in the show’s storyline but also its greater contribution within England’s culinary history. From timeless classics of British cuisine like Treacle Sponge, Scones, and Toad in the Hole to such Call the Midwife–inspired dishes as Coconut Layer Cake, Iced Buns, and Gingerbread Not Men, these recipes capture both the quintessential dishes of midcentury Britain and the heart of this beloved show.
