The Complete Nose to Tail

A Kind of British Cooking

Author: Fergus Henderson

Publisher: A&C Black

ISBN: 1408809168

Category: Cooking

Page: 415

View: 5889

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Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography.
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The World on a Plate

40 Cuisines, 100 Recipes, and the Stories Behind Them

Author: Mina Holland

Publisher: Penguin

ISBN: 0698194063

Category: Cooking

Page: 384

View: 4711

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Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards Finalist for the Fortnum & Mason Food Book Award “When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy? Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike. From the Trade Paperback edition.
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The British Table

A New Look at the Traditional Cooking of England, Scotland, and Wales

Author: Colman Andrews

Publisher: Abrams

ISBN: 161312211X

Category: Cooking

Page: 328

View: 3485

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The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of the depth and breadth of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.
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An American Dictionary of the English Language

Containing the Whole Vocabulary of the First Edition, the Entire Corrections and Improvements of the Second Edition, to which is Prefixed an Introductory Dissertation on the Origin, History, and Connection, of the Languages of Western Asia and Europe, with an Explanation of the Principles on which Languages are Formed

Author: Noah Webster

Publisher: N.A

ISBN: N.A

Category: English language

Page: 1376

View: 435

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A Dictionary of the English Language

Containing the Whole Vocabulary of the First Edition in Two Volumes Quarto, the Entire Corrections and Improvements of the Second Edition in Two Volumes Royal Octavo, to which is Prefixed an Introductory Dissertation on the Origin, History, and Connexion, of the Languages of Western Asia and Europe, with an Explanation of the Principles on which Languages are Formed

Author: Noah Webster

Publisher: N.A

ISBN: N.A

Category: English language

Page: 1367

View: 6254

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