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Best Selling > Books > Gastronomy
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The Silver Spoonfrom: Phaidon Press Ltd October 14, 2005 Best Selling > Books > Gastronomy |
List Price: £24.95 Vegetarian Books Price: £16.17 You Save: £8.78 (35%)Prices subject to change. Used Price: £11.95 |
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I think that this is one of my favourite recipe books ever!! I love Italian food and this book has it all. Really simple sauces and marinades to much more complex cookery. If ever we are stuck for an idea for dinner this book is always picked up first, I would highly recommend it!
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Eating for England: The Delights and Eccentricities of the British at Tableby: Nigel Slater June 02, 2008 Best Selling > Books > Gastronomy |
List Price: £7.99 Vegetarian Books Price: £3.99 You Save: £4.00 (50%)Prices subject to change. Used Price: £0.99 |
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... to write this. Or a Jeremy. Or possibly a Terence. But maybe we all have anorak-y tendencies when it comes to name-checking the fondly remembered foods of our 1950s and 60s childhoods.
But sorry, Nigel - you've done this too many times before - and so have too many other people. Spangles, Dairylea triangles, Jammie Dodgers, Tunnock's teacakes have had the Proustian treatment before. And let's face it though Spangles now RIP, nearly all of these along with Sarson's vinegar and Bisto can be bought in any Tesco today. Though I agree that floral gums (and cherry lips, the best for eating surreptitiously through double Latin) have had the chemistry formula changed and don't taste the same. When Nigel gets stuck, or his Proustian madeleine/Rich ... Read More: >>More Details |
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The International School of Sugarcraft: Beginners Bk.1by: Nicholas Lodge, Janice Murfitt November 11, 1998 Best Selling > Books > Gastronomy |
List Price: £12.99 Vegetarian Books Price: £6.49 You Save: £6.50 (50%)Prices subject to change. Used Price: £5.51 |
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I bought this book on a whim and have just completed my fifth cake and am in the process of devising my sixth cake - the pictures and instructions are brilliant, I had never iced a cake before and now feel competent enough to make them for people other than family! Would highly recommend this, and looking at other peoples reviews am going to buy book 2! Well worth it.
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Eating For Victory: Healthy Home Front Cooking on War Rations (Official Wwii Info Reproductns)by: Foreword by Jill Norman September 06, 2007 Best Selling > Books > Gastronomy |
List Price: £9.99 Vegetarian Books Price: £5.99 You Save: £4.00 (40%)Prices subject to change. Used Price: £5.25 |
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I bought the pair for my mum a year ago and they have ended up going round the whole family, young and old. Yes they have a nostalgic feel to them and it's food that nana used to make but thats what makes them so good, we are now having to live as if things are rationed, the meals that were made back then weren't full of e numbers and other nasty things (lets face it, we've all become alergic to them all anyway), they were wholesome and filling with no waste, after all I'm sure it's not only me that loves bubble and squeek on a monday with the sunday roast left overs. It has made me realize how lucky I am to have everything I want but I can survive on next to nothing.
Also the Make do and Mend is also full of cleaning tips and a definate must for anyone living ... Read More: >>More Details |
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Under Pressure: Cooking Sous Videby: Thomas Keller October 06, 2008 Best Selling > Books > Gastronomy |
List Price: £50.00 Vegetarian Books Price: £20.00 You Save: £30.00 (60%)Prices subject to change. Used Price: £39.06 |
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I love the clear descriptions of the principles of Sous Vide, as well as the different chefs' perspectives on the uses of this technique. The recipes are easy to read, with ingredients helpfully measured in grams. Many have stunning colour photographs, and each has a clever "At Service" section indicating how best to achieve a stunning presentation. There is also an invaluable chart listing temperature and cooking times for each ingredient. "White Asparagus with Field Rhubarb and Black Truffle Coulis"? "Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar"? Or maybe a "Cherry-Vanilla" consisting of "Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam"? Thomas Keller is a genious!
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Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (Larousse)by: Prosper Montagne September 15, 2001 Best Selling > Books > Gastronomy |
List Price: £60.00 Vegetarian Books Price: £39.00 You Save: £21.00 (35%)Prices subject to change. Used Price: £32.00 |
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I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't blame the ... Read More:
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The Road to Vindaloo: Curry Cook and Curry Books (English Kitchen)by: David Burnett, Helen Saberi September 24, 2008 Best Selling > Books > Gastronomy |
List Price: £9.99 Vegetarian Books Price: £6.49 You Save: £3.50 (35%)Prices subject to change. Used Price: £8.46 |
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I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't blame the ... Read More:
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Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of Flavor ... the Table: Perspectives on Culinary History)by: Herve This August 01, 2008 Best Selling > Books > Gastronomy |
List Price: £10.50 Vegetarian Books Price: £8.93 You Save: £1.57 (15%)Prices subject to change. Used Price: £6.09 |
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I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details.
The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>More Details |
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Wartime Recipes (Cookery) (Cookery)by: David Notley October 26, 1998 Best Selling > Books > Gastronomy |
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A great recipe book if you are looking for recipes from a bygone age then i would recommend this book.When you make the recipes it gives you a true idea of what they really had to endure. Buy the book and make some of the recipes and I believe you wont be disappointed.
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The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wineby: Benjamin Wallace July 25, 2008 Best Selling > Books > Gastronomy |
List Price: £14.99 Vegetarian Books Price: £9.74 You Save: £5.25 (35%)Prices subject to change. Used Price: £13.54 |
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Having spent 50 years at the sharp end of the Wine Trade I found it fascinating to read about the ephereal aspect which one only encountered through reputation and the more elite journals of the business.
Apart from being saddened by the discrediting of one much loved personality in the trade I enjoyed the discomfort of the exposure of a well known charletan and the unveiling of the enormous vanity of his hugely wealthy clients whose judgement deserted them when social acceptance was the carrot. To be the owner of a bottle of wine more than 230 years old with ownership attributed to Thomas Jefferson but without any clear provenance distorted the sensibilities they would regularly apply to their own businesses. These bottles included the most expensive ever sold, which ... Read More: >>More Details |
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