‘Nose-Bags On!’ ’Grub’s UP!’ A gloriumptious collection of favourite Roald Dahl recipes is here! 50 recipes in a delicious new format – from glumptious Green Pea Soup and wondercrump Wormy Spaghetti, to scrumdiddlyumptious Scrambled Dregs and bellypopping Butterscotch. No Roald Dahl fan will want to be without this delumptious book.
Jamie Oliver - Jamie's Kitchen
Need a kickstart in the kitchen? Accompanying Jamie Oliver's new TV series - where he sets up a restaurant which is also a school for for young chefs - _Jamie's Kitchen_ is the ultimate guide for people who love great food and want to cook. It's packed with clear, no-nonsense advice and inspiration, as well as over 100 brand-new recipes from the cookery course and the restaurant. Jamie's approach is honest and easy - this is not a heavy 'cook like a professional' book, weighed down with facts, figures and techniques. Jamie guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting. He encourages you to have confidence, a sense of independence, a laugh and - importantly - to be the boss in your own kitchen. Check out the hints and tips on how to take recipes in different directions and how to be inspired when shopping - spotting what's good, what's in season and what's good value. It's like having Jamie in the kitchen with you, helping out with great advice and shortcuts to fantastic cooking, remembering all the tough stuff, so you don't have to. In no time at all, he'll have you trying loads of new ideas as well as cooking up a storm with old favourites.
Jamie Oliver - Jamie's Comfort Food
This beautiful book contains, without doubt, my most scrumptious, gratifying, new and exciting recipes in the wonderful world that is comfort food. It's about all those simple, delightful guilty pleasures we all love. It celebrates nostalgic memories, traditions and childhood favourites. It embraces the ritual of cooking and dishes that will pick you up and raise your spirits. This is about good mood food that will put a massive smile on your face. And, of course, all those desserts, puds and gorgeous, sweet indulgent treats that are too good to miss. This is your go-to comfort cookbook - I hope it finds a happy home on your shelf. Love, Jamie Oliver
Jamie Oliver - Jamie's America
I wrote this book to get to the heart of great American food, to get past the junk and super-sized portions. From New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: some of the most diverse and delicious recipes I've ever come across!
Jamie Oliver - Jamie at Home
This book is very close to my heart. It's about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly... my vegetable patch! I came to realise last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside you'll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!
Jamie Oliver - The Naked Chef
When I started out I was pretty much making it up as I went along. I just wanted to share my favourite recipes and a bit of what I'd learned from all the great chefs I'd worked with. That's why the recipes are still so great to cook: they're simple and honest and fresh. Tehy've aged better than my haircut anyway. Big Love, Jamie
Roald Dahl - Felicity Dahl - Roald Dahl's Cookbook
This book is a mixture of anecdotes covering Roald Dahl's family, his childhood, and his happiness at home with Liccy, his wife, and their numerous children, grandchildren and friends. For this extensive family, there is no more enjoyable way of relaxing than sharing good food and wine. The meals they enjoy together round the old pine farmhouse table at Gipsey House are either fine examples of national dishes of their heritage - Norwegian, French, British, etc - or favourite recipes that have delighted three generations of discerning eaters. Many recipes have acquired a particular significance for the Dahl family over the years, and these are introduced with reminiscenses rich in nostalgia and humour. The recipes are for all occasions, covering family birthday parties, Christmas and Easter celebrations, Roald's passion for chocolate, onions and wine, his enthusiasm for gambling and gardening and finally, a Dahl-style chapter: "Hangman's Suppers" - contributed by Francis Bacon, P.D. James, John Le Carre, Peter Ustinov and others.
Jamie Oliver - Cook with Jamie
I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. With all of us consuming more processed food than ever, it's a sad fact that most people just aren't confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage! You know what . . . if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you. P.S.: By the way, you should feel good about buying this book because every single penny I make from it will go toward training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. So on behalf of them, thank you.
Jamie Oliver - The Return of the Naked Chef
'This is simply brilliant cooking, and Jamie's recipes are a joy' Nigel Slater 'I love Jamie's food - so simple and unpretentious but absolutely delicious' Zoë Bell ' _The Naked Chef_ is full of honest energy and enthusiasm ... Oliver is clearly a highly intelligent chef who understands instinctively what each dish requires' Victor Lewis Smith, _Evening Standard_ 'Britain's most exciting chef ... tipped as the next Delia Smith. His straightforward yet sensational recipes prove exactly why' _Daily Mail_
Roald Dahl - Felicity Dahl - Roald Dahl's Even More Revolting Recipes
Just when you thought it was safe to go back into the kitchen-Roald Dahl's recipes are back! Inspired by his most popular stories, these recipes use the most common ingredients to create the most uncommon treats. Not sure how to entertain the kiddies? Surprise them with tummyticklers like Pickled Spines of Porcupines and Hornets Stewed in Tar. There's no better way to liven up a party than to dine on Lizards' Tails and enjoy a delicious Liquid Chocolate Mixed by Waterfall. Like anything by Roald Dahl, it's sure to be extraordinarily funny!
Heston Blumenthal - Heston's Fantastical Feasts
Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress. 'We command you to create six Fantastical Feasts', they said. 'These must be based on history, but you may draw on fairytales and legends. We should warn you that the Quest will involve journeys to Transylvania in search of the legendary Leech Recipe of Sibiu, and to the Black Forest to eat the eyes of the Wild Boar of Munstertal. You must resist the temptations of the Burlesque Girls, and you must turn chocolate cake into a raging fireball and chicken's testicles into jelly beans. There will be hunting for hallucinogenic mushrooms and cooking with Play-Doh. Out of this, you must create the most magical dishes imaginable'. 'Well, how about lickable wallpaper, a savoury Zoom lolly, a chocolate-covered iceberg, a golden egg and an edible graveyard?' offered the Chef. 'It's a start', said the Executives. 'Oh, and once you have achieved the Quest, you must bring us proof, in the form of a Book. But not just any Book. We want tales of extravagant ingredients, of revolutionary techniques, of familiar kitchen appliances put to unfamiliar uses. We want to see what you see. Taste what you taste. In short, we want complete and unparalleled access to your fantastical world'.
Colleen Taylor Sen - Curry
‘Curry’ is one of the most widely used – and misused – terms in the culinary lexicon. Outside of India, the word ‘curry’ is often used as a catch-all to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question ‘What is curry?’ by giving a lively historical and descriptive account of a dish that has had many incarnations. In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how it has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curries of the Caribbean; kari raisu, Japan’s favourite comfort food; Indonesian gulais and rendang; Malaysia’s delicious nonya cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works and historical and modern recipes. A vibrant, flavourful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.
Lesley Jacobs Solmonson - Gin
Mother’s Milk or Blue Ruin, Dutch Courage or Cuckold’s Comfort – the fanciful nicknames that gin has acquired only hint at its colourful story. The story begins with the aromatic juniper berry originally used by the Dutch to flavour the whisky-like genever. The drink then made its way to Britain, where cheap imitations laced with turpentine and other caustic fillers made it the drink of choice for poor eighteenth-century Londoners. Eventually replaced by the sweetened Old Tom style and then by London Dry, gin was introduced to the wider world by means of the British Empire, and during the Jazz Age became a mainstay of a new drinking culture: the cocktail. Today classic cocktails like the Gimlet and the Negroni are embraced by drinkers who enjoy a new breed of modern gins, and gin has reclaimed pride of place in the world of mixology. Gin: A Global History will attract both cocktail aficionados and lovers of food history as it chronicles gin’s evolution from cheap liquor to modern alcoholic marvel.
Laura B. Weiss - Ice Cream
Be it soft-serve, gelato, Indian kulfi or Israeli glida, some form of ice cream treat can found throughout the world in restaurants and home freezers. Though ice cream was once considered a food for the elite, it has evolved into one of the most popular mass-market products ever developed. In Ice Cream, Laura B. Weiss takes us on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. It’s a tale populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors and a gourmand American First Lady. Though Europeans came up with the first modern recipes, Americans have long claimed ice cream as their national dessert. Indeed, from the sundae to the cone, American entrepreneurs popularized the treat, developed the modern ice cream industry and gave the world the soda fountain – that nostalgic icon of American innocence and small town values. Weiss tells of the iced sherbets made in the Middle East and brought to Europe, the frozen confections made at the French court, and nineteenth- and twentieth-century sodas and sundaes with names such as ‘Over the Top’ and ‘Purple Cow’. Today American brands can be found around the world, but vibrant ice cream cultures like Italy’s continue to thrive, and more recent ones, like Japan’s, flourish through unique variations. Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream man.
Ken Albala - Pancake
Round, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crêpes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness. Pancake traverses over centuries and civilizations to examine the culinary and cultural importance of pancakes in human history. From the Russian blini to the Ethiopian injera, Albala reveals how pancakes have been a perennial source of sustenance from the Greek and Roman eras to the Middle Ages through to the present day. He explores how the pancake has gained symbolic currency in diverse societies as a comfort food, a portable victual for travellers, a celebratory dish and a breakfast meal. This book also features a number of delicious historic and modern recipes – tracing the first official pancake recipe to a sixteenth-century book. Pancake is a witty and erudite history of a well-known food favourite.
Ken Albala - Nuts
From almonds and pecans to pistachios, cashews and macadamias, nuts are as basic as food gets – just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially in confectionery and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical and cultural tour of the world. After tackling the surprisingly difficult problem of defining a nut – some foods we think of as nuts are actually seeds and some are fruits – award-winning food writer Ken Albala provides a fascinating account of how nuts have been cooked, prepared and exploited through history and around the world, from cultivation and harvesting to processing and consumption – or non-consumption, in the case of those with nut allergies. With scrumptious recipes, surprising facts and fascinating nuggets inside, this entertaining and informative book will delight lovers of almonds, hazelnuts, chestnuts and more.
Joseph M. Carlin - Cocktails
Cocktails are the most American of alcoholic beverages, and at the same time the most international of drinks. Created in the United States around 1806, they quickly spilled over into all corners of the globe. The cocktail’s ancestor, punch, arrived from the British colonies and became a mainstay of taverns and entertaining at home in the eighteenth century. After ice began to be mechanically harvested and sold, and mixers such as soda water invented, the modern cocktail was born; and with it cocktail parties, cocktail dresses, cocktail hors d’oeuvres, cocktail napkins and the Molotov cocktail. From Singapore to New York, Rio to Bangkok, Joseph M. Carlin describes how cocktails have influenced society around the world, and explores the new breed of cocktails currently being fashioned by artisanal mixologists. Featuring many tempting recipes, Cocktails: A Global History will appeal to anyone who enjoys a cocktail or is interested in how some of our most popular drinks were invented and travelled around the globe.
Alyssa Gusenoff - Margarita Mama
"Margarita Mama" offers 60+ delicious mocktails specifically designed with the mum-to-be in mind. Every drink is 100 percent alcohol free, and they not only taste great, they also provide a heathful treat for you and the baby! Recipes include twists on old favourites, such as Mudslides, Mojitos, Cosmopolitans, and Mimosas, as well as yummy new concoctions like the Materni-tini, Rock-a-bye Bellini, and Dazed Dad. Decorated with cute illustrations throughout, "Margarita Mama" makes the perfect gift for every fun-loving mum-to-be in your life.
Janet Clarkson - Soup
From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup.
Heather Delancey Hunwick - Doughnut
• Washington Irving wrote in 1809 that oly koeks, or doughnuts, were served by Dutch families in New York • The ring only became the dominant shape of the American doughnut in the twentieth century; before that, twists, balls and discs were popular • Homer Simpson once sold his soul to the Devil for the price of one doughnut • A Pennsylvania Dutch speciality is coffeebrockle, ‘coffee soup’ made by breaking up doughnuts into hot coffee • Indonesians are partial to a potato doughnut, the donat kentang • Medieval German Krapfen were filled with apples, pears and cherries boiled to a stiff paste or dried whole includes a selection of recipes Doughnuts evoke remarkably strong feelings: fond memories of local bakeries, fairs, festivals and community. Yet they are also one of the few iconic foods forced to bear complex, often conflicting cultural messages: beloved comfort food for many, they are the Devil’s fare for others. This book reveals the surprisingly rich culinary and social history of this familiar food. Doughnut: A Global History takes the reader on a fast-paced journey from pre-history through ancient Egypt, Rome and the Arab world, following the doughnut’s diffusion through medieval Europe and into the New World. The fascinating story follows the fortunes of the doughnut from the open hearth to today’s familiar branded favourites, and finally to a new renaissance of delectable artisanal creations. Heather Delancey Hunwick’s meticulously researched and highly entertaining book brings intriguing new perspectives on the doughnut’s impact on arts and culture, including the many fads, fashions and controversies they have endured.
Heather Arndt Anderson - Chillies
Despite their fearsome reputation, chillies have helped to shape the identities of innumerable world cuisines. Chillies traces the culinary journey of the spice and uncovers cultural and spiritual links between chillies and humans, from their use as an aphrodisiac, to the recent discovery that chilli heat shows promise as a treatment for neuropathic pain, prostate cancer and leukaemia. It also makes a compelling link between the history of global trade and conflict and the spread of spicy cuisine worldwide. Peppered with lively anecdotes and details of chilli taxonomy and ecology, this entertaining history is sure to spice up your bookshelf.