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Author: Serena Lee
Publisher: Frances Lincoln
ISBN: 0711240124
Category : Travel
Languages : en
Pages : 163
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Book Description
From bangers ‘n’ mash to banh mi, London has one of the most eclectic vegan food scenes in the world, and it’s growing by the day. Discover creative twists on classic dishes, fusion cuisine and tempting desserts through Vegan London – with eighty of London’s best vegan and vegan-friendly establishments at your fingertips, you’ll find food and drink for every budget and for any occasion. Whether you’re vegan or vegan-curious, local or visiting, use this guidebook to plan your way from afternoon tea in Knightsbridge to falafel in Shoreditch, and enjoy London the ethical way without missing out on great food.
Author: Serena Lee
Publisher: Frances Lincoln
ISBN: 0711240124
Category : Travel
Languages : en
Pages : 163
Get Book Here
Book Description
From bangers ‘n’ mash to banh mi, London has one of the most eclectic vegan food scenes in the world, and it’s growing by the day. Discover creative twists on classic dishes, fusion cuisine and tempting desserts through Vegan London – with eighty of London’s best vegan and vegan-friendly establishments at your fingertips, you’ll find food and drink for every budget and for any occasion. Whether you’re vegan or vegan-curious, local or visiting, use this guidebook to plan your way from afternoon tea in Knightsbridge to falafel in Shoreditch, and enjoy London the ethical way without missing out on great food.
Author: George Dodd (Miscellaneous Writer.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 568
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Book Description
Author: Rosie Birkett
Publisher:
ISBN: 9781910566053
Category : Cooking
Languages : en
Pages : 272
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Book Description
East London has become the most exciting place to eat in the UK. Home to a vibrant and diverse community, it has attracted a wave of fresh gastronomic talent, including top chefs, young producers and bold entrepreneurs. This book follows forty people at the heart of a culinary phenomenon - from Michelin-starred chefs and specialist butchers to wild foragers and urban beekeepers. With in-depth interviews and lavish photography, East London Food guides you on where to go, what to eat and how to cook it at home.
Author: Jenny Linford
Publisher:
ISBN: 9781902910031
Category : Cooking, English
Languages : en
Pages : 0
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Book Description
Food Lovers' London contains all the information a London foodie needs to start cooking any of the thirteen nationalities of cuisine featured. Each cuisine has a glossary of ingredients and reviews of all London's best food shops and eating places, as well as a brief history of the people and culture that gave rise to the food.
Author: Shamil Thakrar
Publisher: Bloomsbury Publishing
ISBN: 1408890666
Category : Cooking
Languages : en
Pages : 752
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Book Description
THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
Author: Jane Stimpson
Publisher: Andre Deutsch Limited
ISBN: 9780233050713
Category : Cooking
Languages : en
Pages : 255
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Book Description
Food for Thought has stood in the heart of London’s Convent Garden for nearly 30 years, maintaining a reputation for innovative and delicious vegetarian food within a quirky and friendly, family-run atmosphere. The basic formula has not changed in those three decades, but the role of vegetarianism has. More and more people are turning to vegetarian food for health reasons. Gone are the days of traditional pulses and meat substitutes: vegetarian eating now offers a deliciously healthy way to enjoy food. First published in 1994, New Food For Thought offered over 150 of the most popular recipes served in the restaurant. This edition is fully revised and updated to reflect the slight changes in the restaurant’s menus. Every single chapter includes brand new dishes; the existing recipes have been simplified to require fewer ingredients, and there is a whole new chapter of Food For Thought’s popular specials, offering mouthwatering recipes for occasion dining. From quick stir fries to gourmet meals, sumptuous cakes and desserts to vegan and wheat-free dishes, this book draws on vegetarian cooking from all over the globe using fresh ingredients all readily available from your local supermarket. It proves, yet again, that vegetarian cooking is an appetizing, healthier option for converts and carnivores alike. Includes dual measures.
Author: Alex Rhys-Taylor
Publisher: Taylor & Francis
ISBN: 1472581180
Category : Social Science
Languages : en
Pages : 254
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Book Description
In this book, Alex Rhys-Taylor offers a ground-breaking sensory ethnography of East London. Drawing on the multicultural context of London, one of the most cosmopolitan cities in the world, he explores concepts such as gentrification, class antagonism, new ethnicities and globalization. Rhys-Taylor shows how London is characterized by its rich history of socioeconomic change and multiculture, exploring how its smells and food are integral to understanding both its history and the reality of London's urban present. From the fiery chillies sold by street grocers which are linked to years of cultural exchange, through 'cuisines of origin' like jellied eels to hybridized dishes such as the chicken katsu wrap, sensory experiences are key to understanding the complex cultural genealogies of the city and its social life. Each of the eight chapters combines micro histories of ingredients such as fried chicken, bush-meat and curry sauce, featuring narratives from individuals that provide a unique, engaging account of the evolution of taste and culture through time and space. With its innovative methodology, this is a highly original contribution to the fields of sensory studies, food studies, urban studies and cultural studies.
Author: Leah Hyslop
Publisher: Bloomsbury Publishing
ISBN: 1472949048
Category : Cooking
Languages : en
Pages : 306
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Book Description
From Tudor oyster peddlers and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalizing draw for those who live to eat. In Made in London, born-and-bred Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah's eating adventures around the capital: such as a mouthwatering Pimm's and lemon curd trifle, an unusual goat's cheese and cherry tart and an easy twist on Indian restaurant Dishoom's iconic bacon naan, one of the best brunches in London. Interspersed with the recipes are short, entertaining histories and profiles about London's food scene, including the tale of the 18th century 'gin craze'; a profile of the East End's most beloved greasy spoon; and why Scotch eggs might have actually been invented in a London department store! Short shopping guides, lifting the lid on such pressing gastronomic questions as where to buy cheese, the city's most delicious chocolate shops, or the best cocktail bars for a nightcap (or two...) are also featured. Beautifully illustrated with contemporary photographs of London, alongside vintage images sourced from historic archives, this is a book for anyone who has ever lived in, visited or simply dreamt of sipping a cocktail while watching red buses trundle by in the world's greatest city.
Author: Fergus Henderson
Publisher: Harper Collins
ISBN: 0062013203
Category : Cooking
Languages : en
Pages : 226
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Book Description
The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.
Author: Helen Cathcart
Publisher:
ISBN: 9781910566763
Category :
Languages : en
Pages : 288
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Book Description
- An updated edition of the sell-out book covering London's most exciting food scene - with 20 new places - The first edition, East London Food ISBN 9781910566053 has sold over 9,000 copies Following the success of the original East London Food, this second volume features 20 new culinary hotspots in London's most progressive, diverse neighborhood. Since the first edition was published, East London has become firmly established world over for its abundance of gastronomic talent. The book includes more than 40 profiles of top chefs, young producers and bold entrepreneurs at the heart of a culinary phenomenon - from Michelin-starred chefs and specialist butchers to wild foragers and urban beekeepers. With in-depth interviews and stunning photography, this book guides you on where to go, what to eat and how to cook it at home (thanks to a pull-out booklet with recipes from the chefs).
