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'All men should strive to learn before they die what they are running from, and to, and why'
Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness.
When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father's initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life.
Eventually, Cornwall called him home. From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely unlikely nightclub where much of the time was spent breaking up drink-fuelled fights, Rick charts his personal journey in a way that is both wry and perceptive; engaging and witty.
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The original and best, Hugh Johnson's Pocket Wine Book is the ultimate compact guide. Now in its 37th edition, it is the UK's number one wine book for wine-lovers and professionals. It is the key reference for enthusiasts, investors and collectors and this year's edition boasts up-to-date news on more than 6,000 wines, growers and regions, plus invaluable vintage information from experts around the world.
A colour supplement focuses on pinot noir, while a new section offers the reader alternative wines to try based on those they already drink. More than 200 of Johnson's updated favourites are also included.
Bill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.
He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.
Heat is a marvellous hybrid: a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.
Break free from your chocolate addiction with Jason Vale's irreverent, zany and original new book. Jason, aka The JuiceMaster, reveals the dangers of chocolate's ingredients (sugar, dairy and additives), the marketing industry's ploys to keep us all hooked and our emotional attachment to the sweet stuff- and shows you how to kick the habit.
Jason Vale offers his own take on the SugarBusters and anti-dairy phenomenon, taking a pop at the food and marketing industries and showing you how to free yourself from the mental food trap by reframing your thoughts.
Sugar is the cocaine of the food world, responsible for obesity, diabetes and a host of other problems. Dairy is equally bad for us and is an acid-forming food. Many people's stomachs aren't suited to break the lactose down properly and so it affects our ability to digest the nutrients from other food.
This book also examines the ways in which the advertising agencies seduce us and keep us hooked, as well as examining the emotional attachments we have to chocolate, created from early childhood: 'the chocolate nanny' as Jason puts it.
Jason's lively debate, full of amazing information that makes your hair stand on end, is enough to put anyone off chocolate. He looks at how we've been hooked - and the 'con' that is confectionery.
Buon Anno! Buon Compleanno! Buon Natale! Buon Appetito! A party just isn't a party without something wonderful to eat and drink--and an incredible dessert at the center! Make every gathering with your friends and famiglia extra special with these 100 original recipes featuring the Cake Boss's signature twists on favorite family foods. Cake Boss Buddy Valastro and his tight-knit, fun-loving family get together around food every day, so it's no surprise they go all out on special occasions with dishes that are traditions in their own right, such as Pepperoni Pizza Puffs at the kids' birthday bashes, Valastro Family Stuffing on Thanksgiving, and Marinated Seafood Salad every Christmas. From holidays to summer barbeques to bake-a-paloozas designed to brighten those nasty, bad-weather days when kids and grown-ups alike are cooped up inside, Buddy's celebrations are always punctuated by a special cake, cupcake, or dessert that captures the essence of the occasion with an unforgettable visual and--of course--an incredible taste. Some desserts are seasonal and simple to make but are beautiful nonetheless, such as Italian Wheat Pie, Thanksgiving Pumpkin Pie with its delightful autumnal border of pie-crust leaves, a Valentine's Day Heart Cake frosted with chocolate mousse and decorated with chocolate shavings, and a Volcano Mousse Cake-- individual desserts coated in melted chocolate--for Mother's Day. Then there are the truly spectacular cakes with special effects like the grill-shaped cake for a Memorial Day--or any--cookout, complete with its own hot dogs and burgers (cleverly fashioned from fondant, grill marks and all); an Easter Basket Cake with its basket-weave sides and topping of actual jelly beans and chocolate candy; and the Christmas Gift Cake--a magnificent, gold fondant-"wrapped" gift. And underneath every creative decoration lies an absolutely delicious, tried-and-true basic recipe, the foundation to a great dessert, created by Buddy himself. Buddy also teaches you ways to customize decorations for the sports fans in your family with special cookies and cakes for birthdays and tailgate parties, and there are lots of desserts that kids will have fun making with you. Clear, step-by-step instructions, decorating tips, and gorgeous photography guide you through recipes perfect for all generations and every occasion--as if Buddy were by your side teaching you himself. These menus celebrate a delicious year in the life of the Valastro family, starting with New Year's Day and running right through New Year's Eve. Now you can mark the moments in your life with unforgettable desserts as well as Buddy's family's traditional dishes, which are sure to inspire good times for yours. Whether you're cooking for six or sixty, Family Celebrations with the Cake Boss will make your next family gathering an event to remember....
In this visually stunning new book from legendary pastry chef Francois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world's finest pastry kitchens. Combining Payard's baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
Cook from the farmer’s market with inspired vegetarian recipes--many of which are gluten-free and dairy-free--with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes--and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.
Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more; plus 300 full-color photographs. From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade, Saving the Season is the ultimate guide for cooks -- from the novice to the professional -- and the only book you need to save (and savor) the season throughout the entire year.From the Hardcover edition.
With Jennifer Trainer Thompson's CARIBBEAN COCKTAILS, escape to an island paradise is just an ice cube's throw away. You'll find yourself in libation nirvana with this thirst-quenching collection of over 60 delicious cocktail recipes, including Mojitos and Le ti' Punch, tangy tequila quenchers, and refreshing non-alcoholic concoctions. Pair your tasty tonics with tropical appetizers such as Papaya and Lobster Salad or Caribbean Samosas with Coconut and Ginger Mojo, and you'll soon be sailing the seas of your next great island holiday.