Roald Dahl's Even More Revolting Recipes PDF Download
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Author: Roald Dahl
Publisher: Random House
ISBN: 009941712X
Category : Cookery
Languages : en
Pages : 66
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Book Description
This disgusterously delicious collection of recipes from the books of Roald Dahl features such dainty delights as Boiled Slobbages, Glumptious Globgobblers, Nishnobblers, Plushnuggets and many, many more. With wonderful witty illustrations from Quentin Blake, mouth-watering photographs from Jan Baldwin and an introduction from Felicity Dahl, it is a marvellous treat for Dahl fans and discerning chefs everywhere.
Author: Roald Dahl
Publisher: Random House
ISBN: 009941712X
Category : Cookery
Languages : en
Pages : 66
Get Book Here
Book Description
This disgusterously delicious collection of recipes from the books of Roald Dahl features such dainty delights as Boiled Slobbages, Glumptious Globgobblers, Nishnobblers, Plushnuggets and many, many more. With wonderful witty illustrations from Quentin Blake, mouth-watering photographs from Jan Baldwin and an introduction from Felicity Dahl, it is a marvellous treat for Dahl fans and discerning chefs everywhere.
Author: Roald Dahl
Publisher: Penguin
ISBN: 0140378200
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
Who but Roald Dahl could think up such mouthwatering and deliciously disgusting foods as Lickable Wallpaper, Stink Bugs Eggs, and Eatable Pillows? Now theres a practical guide to making these and other delicacies featured in Charlie and the Chocolate Factory, James and the Giant Peach, and Roald Dahl's other books, with easy, step-by-step recipes that range from the delectable to the truly revolting. Quentin Blake's illustrations combine with full-color photographs of the luscious results to perfectly capture Roald Dahls wicked sense of fun. "Dahl, one suspects, would have been tickled . . . deliciously playful." --Publishers Weekly
Author: Roald Dahl
Publisher: Vintage
ISBN: 9780224047494
Category : Cookery
Languages : en
Pages : 64
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Book Description
From Stink Bugs' Eggs to Scrambled Dregs, Roald Dahl's Revolting Recipes provided hours of kitchen fun with a range of fantastic foodstuffs taken from Dahl's wonderful stories. In Even More Revolting Recipes, there is a brand new selection to tempt the taste buds and tickle the imagination. Featured delights include: Sherbet Slurpers, Magic Green Crystal, Nishnobblers, The Royal Breakfast, A Plate of Soil with Engine Oil, Bean's Cider, Hot Noodles made with Poodles on a Bed of Garden Hose, and many, many more. The book features illustrations by Quentin Blake, full colour photographs by Jan Baldwin and an introduction by Felicity Dahl.
Author: Roald Dahl
Publisher: Michael Joseph
ISBN: 9780140139051
Category : Cookery
Languages : en
Pages : 239
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Book Description
A mixture of anecdotes covering Roald Dahl's family, his childhood, and his happiness at home, and many of the recipes included have acquired a particular significance over the years. The book includes recipes for all occasions, and contributions from Peter Ustinov, John Le Carre and others.
Author: Editors of Delish
Publisher: Harvest
ISBN: 1328498867
Category : Cooking
Languages : en
Pages : 419
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Book Description
Amazingly delicious recipes from the team behind Hearst's wildly popular Delish.com website
Author: Nigella Lawson
Publisher: Hachette Books
ISBN: 1401396402
Category : Cooking
Languages : en
Pages : 699
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Book Description
Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all--Nigella's signature, all-purposed cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food--the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.
Author: James Lileks
Publisher: Crown
ISBN:
Category : Cooking
Languages : en
Pages : 200
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Book Description
Recipes and food photography from the 1940s, '50s, and '60s assembled with humorous commentary.
Author: Laura Shapiro
Publisher: Univ of California Press
ISBN: 9780520257382
Category : Cooking
Languages : en
Pages : 300
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Book Description
This social history tells the story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. The author investigates a women reformers at the turn of the twentieth century--including Fannie Farmer of the Boston Cooking School--who were determined to modernize the American diet through a "scientific" approach to cooking. It reveals why we think the way we do about food today.--Publisher's description.
Author: Susanna Tee
Publisher:
ISBN: 9781784938284
Category : Cooking
Languages : en
Pages : 64
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Book Description
From squiggly, jelly 'earthworms' to revolting, gooey 'snotcorn', this is a fantastically fun cookery book full of gross, yet delicious, recipes to delight children and spark an interest in cooking. Get your gag reflexes ready and practice keeping a straight face--you're going to need both as you dig into this book of repulsive recipes! A cookbook of easy, fun, disgusting-looking, but secretly tasty recipes, perfect for kids to feed to unsuspecting adults and annoying siblings, serve at a Halloween party, or even to surprise their friends when they come round for tea.
Author: Peter Ross
Publisher: Mark Batty Publisher
ISBN: 9781935613527
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
In this day and age of celebrity chefs and food porn, the recipes and illustrations from historical cookbooks can appear quaint, bizarre, revolting, or downright absurd. From the frugal to the fantastical, The Curious Cookbook features the most unusual and fascinating recipes from historical cookbooks dating from the Middle Ages to the Second World War. While all of the featured recipes can be recreated, they also offer fascinating insights into the cultural, economic, and regional aspects of the eras. The Forme of Cury, published in 1390 and the oldest known English-language cookbook, details how to cook whale, crane, heron, seal, and porpoise. An early eighteenth-century cookery shares the Queen's recipe for "cosmetick water to collar eels"; The Boke of Kokery provides all of the details for recreating "soltete," an elaborate Bible-themed sugar sculpture first made for the 1443 ordination of the Archbishop of Canterbury; The Hard Time Cookery from 1941 explains how to make mayonnaise without eggs, using "1 tin sweetened milk, an equal amount of vinegar, 1 tbsp salad oil, 1 tbsp made mustard, salt." Never before have examples from so many rare and exotic cookbooks been available in a single volume, promising entertaining and informative recipes for cooks, as well as history buffs.
