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Author: Eugenia Bell
Publisher: New York Review of Books
ISBN: 9781892145468
Category : London (England)
Languages : en
Pages : 308
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Book Description
Profiles of more than fifty establishments that have supplied goods and services to royalty–and the merely discriminating–for more than one hundred years "A gentleman," Winston Churchill once observed, "buys his hats at Locks, his shoes at Lobbs, his shirts at Harvie and Hudson, his suits at Huntsman and his cheese at Paxton and Whitfield." Luckily for the gentlemen–and gentlewomen–among us, all of these shops and dozens more are still in business, providing the traditional British goods and food that they've been supplying Londoners for a century or more. More than thirty venerable stores, along with another twenty or so eateries, are profiled inThe Historic Shops and Restaurants of London. "The most beautiful shop in the world . . ." is howEsquiremagazine describes John Lobb, Bootmaker's opulent premises in Mayfair. Less grand, but no less quaint, is Paxton and Whitfield, now on Jermyn Street, which dates to 1742 when cheese monger Stephen Cullum sets up his stall in Clare Market. (Now the shop sells the most prized artisanal cheeses in Great Britain.) Have a drink at the long, narrow little Grapes Pub. Built in 1720, on the site of a previous pub, the Grapes was a working class tavern that Charles Dickens knew well. As a child, he was made to stand on a table and sing to the customers. As an adult, he immortalized it as the Six Jolly Fellowship Porters pub inOur Mutual Friend. These are only a few of the many of the establishments described that are holders of the Royal Warrant, dating back to the 15th century and still granted today to recognize excellence and quality. Bespoke shirt-makers, hatters, haberdashers, perfumers, bookstores, chemists, an umbrella maker, and chocolatiers are only a few of the small specialist shops included, most of which are located in the most quaint and beautiful settings in London. Also included are traditional restaurants and bars, ranging from picturesque pubs and "caffes" to fish'n'chips stands and eel-and-pie shops.
Author: Eugenia Bell
Publisher: New York Review of Books
ISBN: 9781892145468
Category : London (England)
Languages : en
Pages : 308
Get Book Here
Book Description
Profiles of more than fifty establishments that have supplied goods and services to royalty–and the merely discriminating–for more than one hundred years "A gentleman," Winston Churchill once observed, "buys his hats at Locks, his shoes at Lobbs, his shirts at Harvie and Hudson, his suits at Huntsman and his cheese at Paxton and Whitfield." Luckily for the gentlemen–and gentlewomen–among us, all of these shops and dozens more are still in business, providing the traditional British goods and food that they've been supplying Londoners for a century or more. More than thirty venerable stores, along with another twenty or so eateries, are profiled inThe Historic Shops and Restaurants of London. "The most beautiful shop in the world . . ." is howEsquiremagazine describes John Lobb, Bootmaker's opulent premises in Mayfair. Less grand, but no less quaint, is Paxton and Whitfield, now on Jermyn Street, which dates to 1742 when cheese monger Stephen Cullum sets up his stall in Clare Market. (Now the shop sells the most prized artisanal cheeses in Great Britain.) Have a drink at the long, narrow little Grapes Pub. Built in 1720, on the site of a previous pub, the Grapes was a working class tavern that Charles Dickens knew well. As a child, he was made to stand on a table and sing to the customers. As an adult, he immortalized it as the Six Jolly Fellowship Porters pub inOur Mutual Friend. These are only a few of the many of the establishments described that are holders of the Royal Warrant, dating back to the 15th century and still granted today to recognize excellence and quality. Bespoke shirt-makers, hatters, haberdashers, perfumers, bookstores, chemists, an umbrella maker, and chocolatiers are only a few of the small specialist shops included, most of which are located in the most quaint and beautiful settings in London. Also included are traditional restaurants and bars, ranging from picturesque pubs and "caffes" to fish'n'chips stands and eel-and-pie shops.
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: Elaine Louie
Publisher: New York Review of Books
ISBN: 1892145650
Category : Restaurants
Languages : en
Pages : 195
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Book Description
"Enter Elaine Louie, a New York Timesstaffer who writes on food, design, and style. What better person to suss out the spots where the most stylish of Londoners dine while staying solvent? Tracking down leads from architects, curators, designers, and other sources with discriminating taste and exacting palates, Louie profiles fifty venues that would be considered great finds at any price and where a meal (not counting tip and beverage) can be enjoyed for less than $25. The restaurants range across ethnicities, and include a substantial number of traditional British and Continental restaurants. They deliver on decor (cool, charming, and/or beautiful) and the food (not necessarily three-course meals, but sometimes more modern, light dining) is always memorable. Follow the leads of fashionable epicures to- aker & Spice, a chic spot favored by the impeccably dressed yummy mummies, young mothers who savor the best quiches in London and golden-crusted meat pies filled with baby veggies fresh from the British countryside the darling and simple cafe atop four floors of fashion in the hip Dover Street Market, centrally located near Bond Street Crazie Homies in hip Westbour
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: Donald Olson
Publisher: John Wiley & Sons
ISBN: 0470282908
Category : Travel
Languages : en
Pages : 388
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Book Description
London is both traditional and trend-setting — the home of ceremonious pomp and pageantry and the "anything goes" aura of Soho. You can hang around the Tower of London or seek out the happening spots. Dine on fish and chips, try modern British cuisine, or take advantage of great ethnic restaurants, including Indian, French, Chinese, and more. Take in the historical sites or explore diverse neighborhoods. This guide gives you the latest scoop on: The hottest clubs and night life, the coolest shopping, and the thriving performing arts scene Attractions ranging from pubs to palaces to Parliament Incredible museums, including the British Museum with its antiquities, the Tate Modern, and the National Portrait Gallery with likenesses of famous Brits, including pop icons like Elton John Four itineraries to help you pack the most into your stay Five day trips to Bath, Stonehenge, Stratford-upon-Avon, and other attractions Like every For Dummies travel guide, London For Dummies, Fifth Edition includes: Down-to-earth trip-planning advice What you shouldn’t miss — and what you can skip The best hotels and restaurants for every budget Lots of detailed maps
Author: Calum Franklin
Publisher: Bloomsbury Publishing
ISBN: 1472973615
Category : Cooking
Languages : en
Pages : 289
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Book Description
Delve head first into these mouth-watering, pie-filled pages; the definitive pie bible from Calum Franklin
Author: Susan Parham
Publisher: Bloomsbury Publishing
ISBN: 0857854747
Category : Social Science
Languages : en
Pages : 377
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Book Description
Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process – how it is grown, transported, and bought, cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines – urban planning, food studies, sociology, geography, and design – with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.
Author: Fergus Henderson
Publisher: Random House
ISBN: 1473564409
Category : Cooking
Languages : en
Pages : 407
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Book Description
'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’ Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.
Author: Mary Scott
Publisher: Penguin
ISBN: 075668384X
Category : Travel
Languages : en
Pages : 195
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Book Description
Drawing on the same standards of accuracy as the acclaimed DK Eyewitness Travel Guides, The DK Top 10 London uses exciting colorful photography and excellent cartography to provide a reliable and useful travel guide in ebook format. Dozens of Top 10 lists provide vital information on each destination, as well as insider tips, from avoiding the crowds to finding out the freebies, The DK Top 10 Guides take the work out of planning any trip.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523
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Book Description
