Product Description
Kathy Casey, beloved expert on Northwest cuisine, shares more than 100 it-doesn't-get-more-delicious-than-this recipes for everything from cocktails all the way to desserts. Lambert cherry mojitos waft the fragrance of fresh mint. A Tillamook cheddar spread made with Oregon's famous cheese is spiked with locally brewed ale. Dungeness crab cakes are topped with a vibrant slaw. Wild Alaskan salmon is crowned with herb-tossed rings of Walla Walla sweet onions. And desserts like Buttermilk Panna Cotta with Cascade Berries make the end of the meal as special as the beginning. These recipes—coupled here with fascinating stories of Kathy's Northwest culinary adventures—are inspired by the diverse cultural heritage of the region: modern favorites, cherished recipes passed from generation to generation, Pacific Rim and Native American influences, as well as its natural bounty blend the traditional and the contemporary in a delightfully modern cuisine. Add to that gorgeous photographs showing off the culinary landscape, Kathy Casey's Northwest Table is not only distinctive, it's downright delicious. ... Read more

Customer Reviews (8)

Everything I've tried WORKS and is DELICIOUS.
A friend of mine gave me this as a gift and while I am normally skeptical of cookbooks with a ton of beautiful, glossy photographs (I am a fan of Cook's Illustrated), this one has now become my cookbook shelf staple.Every recipe I have made has come out tasting delicious: the Bloody Mary Deviled Eggs, Lamb Burgers, Super-Sexy Noodles, Blue-cheese Scalloped Potatoes, Citrus-Teriyaki Salmon with Pineapple Salsa... I could go on.I just made Fuller's Five-Onion Soup (boyfriend said "Yum") last weekend and the Grilled Salmon with Herbed Walla Walla onions is so good and reliable that it's a stand-by for when I have company.Definitely check out this book if you want an arsenal of Pacific Northwest recipes, especially ones that use seafood.5 stars!

NW recipes to try
I have to say that even though I love food and finding awesome recipes, I rarely use the awesome cookbooks and recipes that I already have. EXCEPT THIS ONE! I can honestly say that I have made and tasted several of Kathy Casey's recipes. I really like that the ingredients are all easy to find in your local, normal grocery store. (B/c I want quality AND a one-stop shop.) I also love the flavors that come from the finished product. Try the crab cakes or endive salad!

Always beautiful!
I just picked up Kathy Casey's new book and I love it.I must admit that I am one of those cooks that needs pictures to entice me to make something and Kathy's cookbooks always have them.Her salad recipes are to die for.So many salads are just so bland, but the Endive salad with Roasted pears is amazing.I'm also a big fan of her French Seasoning salt.I put it on everything!

A perfect blend of the Northwest
This beautiful coffee table cookbook has it all; from creative uses of apples and hazelnuts to raspberries and rhubarb (w/honey mousse!).Crab, salmon, muscles, oysters, and halibut all here as well as pork loin, lamb, chicken and duck.And the cocktails and desserts are spot on for our region.As a northwest native and editor of The Good Home Cookbook: More Than 1,000 Classic American Recipes, I can say that these recipes well represent our region in a classy, tasteful and accurate manner. I highly recommend it!

Lots of New and Different Dishes
Last night we finally got rid of the left over turkey from Thanksgiving and I get to think about fixing something else. I think I'm in a shrimp mood, and this book just fell open to page 66 with Sesame Roasted Shrimp Sticks with Zippy Apricot Dipping Sauce. Spicy, quick, easy and they look absolutely delicious.

As you would expect, this book from the Northwest has a lot of seafood. More ways to cook salmon that you can count (well, really you could count them) including some ways that are quite different from the others I've seen.

Another food area that has a lot of production in the Northwest is fruit, and some of her combinations of fresh fruit with farly shart ingredients like blue cheese look like the evenings side dishes are well taken care of.

Complaints, well there's one - Martini's are sacred things, you don't go messing them up with things likecucumber and sake (see page 38) - you don't even make them out of vodka - yuch! And Seattle Expresso Martini isn't really a Martini at all. Then again, the Slow-Roasted Martini Short Ribs (page 134) maybe I won't do shrimp tonight after all.

There are a lot of things here that you don't see in other cookbooks. ... Read more

Customer Reviews (1)

The best kept secret
When we returned from two years living in England and enjoying--selectively--British food items, we found this book and have nearly worn it out.The Shepherd's Pie and Cornish Pastie recipes cannot be beaten--and the Foreword is a hoot!
Buy it and explode the myth of crappie English Food!
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Customer Reviews (4)

Inside the English Stomach
Though being terribly fond of food, I have absolutely no interest in its preparation.Having said that, I do have an abiding, indeed, insatiable, ahem, appetite for "social history," particularly that of Great Britain.[Indeed, what is more "social" than food and the consumption thereof?]And if you share this particular passion, then you will undoubtedly savor "Taste."Ms. Colquhoun is sufficiently comfortable with her subject matter that she is able to move from hand to mouth, hearth to table, plate to plate, and century to century with the same lighthearted yet authoritative dexterity displayed by the author of one of my favorite books of the last several years, Judith Flanders in "Inside the Victorian Home."One need not pay much attention to the ingredients of every dish described to get the gist of what the food represented in the particular period under discussion, but one can't help marvel at the research undoubtedly required to produce the book and the author's enviable writing abilities which make what could have been a humdrum tale such a terrific read.Ms. Colquhoun (somewhat audaciously) undertook to tell the story of Britain through its cooking, and that is exactly what she's done, to the delight and edification of her readers.Highly recommended.

A culinary tour of Britain through the centuries
From table-groaning Roman feasts (for men only!) to today's packaged foods and ethnic varieties, journalist Colquhoun takes the reader on a fascinating and comprehensive culinary tour of Britain through the centuries.

While she herself never refers to the term "British cuisine" as an oxymoron, she quotes plenty of travelers - lots of them French - who bemoan the lack of anything good to eat. An exception, however, is the 17th century visitor Henri Misson who exclaims, "BLESSED BE HE THAT INVENTED PUDDING."

Delving into diaries, letters and cookbooks galore, Colquhoun describes the tables of the rich, the poor and those in between, the fads, imports, techniques and equipment that transformed British kitchens through the centuries. From the vantage point of the kitchen, she explores manners, morals and politics, giving us a lively, taste- and scent-infused social history.

Moving chronologically, she organizes her chapters by era, i.e., Roman, Medieval, Tudor, etc. She describes the influences on cooking, from the craze for sugaring everything (increased availability) in Elizabethan times to Cromwell's Puritan parsimony.

Coffee was a novelty in the 1600s and during Cromwell's reign "Coffee houses appealed to a society in which ale houses and taverns were frowned on." Trade routes naturally affected the availability and influx of new foods and ingredients and Colquhoun shows the influences of new ingredients, from the spices of the East to the New World's tomato and chocolate.

There are lots of entertaining descriptions of the excess and extravagance of the rich and powerful, but Colquhoun also takes us into the more intimate and practical kitchens of the aspiring middle class. She shows how the industrial revolution ravaged the diet of the poor and how modernity has continued the trend of removing us from an intimate knowledge of raw food and where it comes from, while at the same time celebrating a back-to-the-land culinary style.

Filled with detail, fashion and personality; opinionated, witty and thoughtful, Colquhoun succeeds in looking at the whole of British life through its food.

Great details but worrisome error.
I've been reading and enjoying this culinary history, However, on a subject which I happen to know a lot about, mechanical roasting jacks, the author's mention of them on page 133 is seriously flawed and now makes me worry about the rest of her book.She writes"....propelled by gravity weights at the end of tightly wound springs...."; this is incorrect since these jacks were powered either by weights or springs, not by both, and the spring-wound versions were substantially later.She continues"....accompanied by a metronomical tick..." which also is false since these jacks, unlike clocks, do not tick but simply rotate as they run down. An article by my wife, Jeanne Schinto, in Winter 2004 Gastronomica offers details on these early kitchen machines; it can be read on my website www.bell-time.com.

The breadth of the English palate
Victorian England may have started a downward trend in culinary preferences, (lasting well into the twentieth century) but one would never know it after reading Kate Colquhoun's fact-filled new book, "Taste", a compilation of everything digestible from the Middle Ages onward. Colquhoun will have the reader scrambling for his or her dictionary at almost every turn of the page as she sorts out the foodstuffs, cooking, dining and their historical analogies. It's an exhaustive and compelling offering.

The author is consistent in her reminders that in earlier centuries the Brits were really onto something in terms of what they ate. The Tudors and the Stuarts were no slacks when it came to fine dining...indeed they gave gluttony its headstart. But the masses, too, enjoyed a growing identity with their own comestibles as Britain lurched between rulers and conquests. The French make more than a cameo appearance throughout "Taste", much to the liking or the chagrin of their Channel counterparts. (depending on the season, so to speak) Colquhoun is very good at connecting the dots of history and food and she brightens the chapters by telling us how certain phrases like "done to a turn" or "making ends meet" actually came out of kitchen connections.

"Taste" often gets buried under its own encyclopaedic weight. There's almost too much information of every table listing... so much so that a certain somnolence becomes the reader. A heavier editing and a lighter narrative would have helped this book, but nonetheless, "Taste" is a welcome addition to a growing number of food histories. Colquhoun has researched her material thoroughly and that is very much to her credit. To that end, "Taste" is worth the read.
... Read more

Product Description

British food doesnt get much respect on the world stage. Our hale and hearty cuisine is long out of fashion, and has been the subject of much sneering ridicule. Yet its a diet characterised by robust flavour and joyful indulgence, and it deserves to be celebrated. Eat Britain! is a lavishly illustrated, no-nonsense list of the best of British foods. From haggis to hotpot and teacakes to toad-in-the-hole, each entry is discussed and reviewed and accompanied by a mouth-watering photo. The list is divided into ten categories: breakfast; main meals; snacks and treats; puddings; sauces and seasonings; dairy; beverages; fruit and veg; meat and fish; and teatime. Theres one item in the list that transcends all categoriesbut youll have to read the book to find out what it is.

Product Description
With clear step-by-step directions and illustrations, Shulman shares secrets learned from bakers in Europe, Britain, and North America-more than 175 recipes in all. ... Read more

Customer Reviews (4)

My first bread cookbook... and still one of my favorites.
This was the first true, dedicated bread cookbook I ever bought.I believe I bought it when I was 19... and it is still one of my favorites.

Though I now own around 30 bread books, this book using many straight dough recipes that still produce full-flavored breads.There are quite a variety of recipes but nothing too complicated that a beginner would feel intimidated.

Try the oatmeal bread- the technique produces the nicest textured, best flavored oatmeal bread I have ever made.12 years after buying this book, it remains one of my all-time favorite breads.

Mediocre British Bread
There are many very good bread books available these days; unfortunately, this book is not one of them.My main objection is the over use of whole grains, as they produce textures that are course, dry, and heavy.If you are interested in whole-grain breads, this book is a treasure trove of hard to find recipes. I was more impressed with the quantity than the quality of the bread recipes.Some worked better than others, but I was not overly crazy about any of the breads I made from this book.

There is a serious problem with the measurement of flour.It calls for stir and scoop method of flour measurement.The appendix lists the weight of one cup of flour as 5 ounces; when I did it, I got exactly 4 ounces.So, I am unsure exactly how much flour to use in the recipes, and weighing the flour (the usual professional solution) is of no help here.Plus, the author prefers wet doughs with a high hydration level (a method popularized by Poilane, who appears in the introduction of the book); this does produce lighter, airier bread, but it is significantly more difficult for the beginner to do than a dough with a standard hydration.If you do want to try these recipes, I suggest you use more flour (try 20% to begin with) than listed to get a firmer dough; kneading will be much easier.It is also unclear what the author means by "unbleached white flour": is it all-purpose flour or bread flour? Based on the ingredient balance in the whole grains chapter, I am assuming it is the latter.I used bread flour throughout, but still often got dense, under-developed doughs that will not window-pane correctly, telling me that the author might have been using a special, high gluten wheat flour.In order for the whole wheat bread recipes to work, you must use whole wheat bread flour, even though the author does not specify as such.I would also ignore the author's instructions to add flour to the liquid a little at a time; for a beginner, it would be better to simply use all the flour and liquid at once in the beginning. Many recipes have instructions for both hand kneading and mixer.

The first chapter has a fairly good primer on the various aspects of bread: dough, risings, baking, etc. The main failing here is the author does a poor job of describing when a dough has been properly proofed.Too often, the author gives a time specification (which will probably not be correct, depending on how warm the weather is) along with the standard "until doubled" (with an oval or round loaf, how are you supposed to determine this? Just by looking at it?).

The chapter on whole grain breads produced heavy, dense, inedible loaves suitable only as construction material. Most of the recipes call for 3 risings, but some of them will not rise the third time.It often also calls for mixing in only part of the flour, fermenting that, then adding the rest of the flour; there was no apparent advantage to just adding all the flour at once (in fact, the author's 2 part mixing was more trouble and more time consuming with no apparent advantage).The British must have more tolerance for eating wood than Americans; from this intriguing chapter, I found only the Baps to be edible. The recipes for Indian breads were very good.


The chapter on sourdough gets applause for a good try, but it has too many questions to be recommendable.Sourdough does not "spread out quickly" when turned out of a banneton.I also object to the suggestion that levain or doughs be left out at room temperature for 12 hours or more.This might be OK in Britain where it is cool, but in the U.S., especially in summer, the yeast will die off if you do because it is too warm; after a few hours at a warm room temperature, they should be put in the refrigerator overnight.Only one recipe, Pain de Campagne, uses only sourdough levain; all the others use commercial yeast in addition.This is a good convenience, but you will not get much sourdough taste if you do, and the author does not have conversion instructions if you do want use all levain.Also, the doughs call for far too much whole grains; I find that at most you can add 10% whole grains to a sourdough before you get something like a boat anchor (it seems that I can use kamut and spelt up to 20%).On the good side, the recipes seem to be based on actual experience rather than myth and rumor about sourdough (which is more common in baking books than you might suspect).She also has instructions, albeit brief ones, for both sourdough levain and Italian biga.

The chapters on savory and sweet breads were mostly recreations of the sort of breads you get at a traditional English high tea.The rather light breads you would normally expect from these chapters used far too much rye, whole wheat, durum, etc."Fruit-Filled Bread" is described as "pleasantly heavy" (come again?).The chapter on crackers had several valuable recipes, although I had to increase the baking temperature to get the correct, crunchy texture.I had difficulty getting anything edible from the 2 chapters on quick breads, although there where several good scone recipes.The last 2 chapters have recipes for stale breads, and some interesting troubleshooting information.

An overlooked gem
This is the most reliable bread book in my kitchen.I have all the new Star Artisan Baker hoopla books, but this is the one that I use most.It skips all the bread pieties but still gives you artisan flavors and good recipes. Publicity is not the same thing as quality in a book of recipes.

If you want super bread along artisan lines, try this book.It also has some standard American pan loaves, if that's your thing.And did I say it was reliable?I've had no failures with it in dozens of tries.

I really liked the flexibility and readability of the book
I found this book at the library and checked it out several times over the course of a few months.

I liked the readability of the recipes...and the fact that the author gives directions for both traditional kneading methodsand using an electric mixer for the same recipe.

The recipes are pepperedwith anecdotes from someone who loves travelling and loves breadmaking. But it is not a tedious recounting of tales and travels.

I find the bookpractical comforting and friendly...but it also stretches my skills as abaker. It is not trendy but one of those cookbooks that gets dog-eared andused for years. ... Read more

Product Description
This guide introduces readers to a new school of British and Irish chefs, exploring the best cooking to be found in the British Isles. Over 150 delicious recipes are featured, from regional comfort foods and puddings to fresh 1990s-style innovations. The book provides insight into various regions' history and culture, and a glimpse of many local inns and restaurants. A geographical listing of restaurants and hotels and a recipe index are also included. ... Read more

Customer Reviews (1)

A GEM FULL OF DELIGHTFUL AND USEFUL HINTS FOR THE TRAVELER
Ms. Hyman has provided the traveller a beautiful book full of wonderful restaurants and descriptions useful while visiting in Britain and Ireland.My wife and I had Ms. Hyman's book at our side while travelling to Irelandlast year and to Britain this year.Not only does she provide localrecipes and the names of delightful restaurants but she includes commentsabout the local area which these travelers found extremely useful.Westayed a week in the Cottswalds this year and our travels and dining werebased on the recommendations of Ms. Hyman.We then spent a week in Londonand followed suit there.She led us to wonderful experiences we would nototherwise have found! ... Read more

Product Description
The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost expert on the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service - household ordinances, regulations and commentaries - to critical study in an attempt to reconstruct the precise rituals and customs of dinner.

An underlying intention is to rehabilitate the medieval Englishman as someone with an appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.

A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right. ... Read more

Customer Reviews (3)

thorough and interesting
this book, all 484 pages with an additional 120 of bibliography and indices, is very well researched and organized. the scholarship is outstanding with numerous drawings of floorplans to illustrate the text. the 'recipes' are clear with thorough and interesting commentary on both the ingredients and purpose or rationale behind the technique. the author also explains how these early foods have morphed into more common current dishes.

A really great read for anyone interested in medieval domestic life, early european food history or the evolution of european domestic architecture

More medieval pleasures
Rob Hardy's wonderful review says it all--almost.I want to add that anthropologists like me will LOVE this book--it's both archaeologically and culturally sophisticated, and even has some biological anthro (nutrition levels) and linguistics (lots on Middle English), thus hitting all our "four fields."In particular, it's an archaeologists' dream, correcting a lot of mistakes in the archeo literature and adding much to knowledge.
Historians will also benefit.The old nonsense about Europe being boorish and uncouth in the Middle Ages, with kings wiping their hands on passing dogs or throwing food at each other, is still very much with us, and Norbert Elias' nonsense about "civilizing missions" is still taken seriously.This book corrects all that, going into great detail about medieval manners, which, for the elite, were more persnickety than anything today, and even for the ordinary people were pretty refined.The fact is that there has never been a society without table manners. Even small hunting-gathering bands have their etiquette and taboos.
It is worth noting that Brears is such a good writer that the reader never tires of even the most minute descriptions of buckets, knives, and tablecloths.Especially if the reader is an archaeology junkie (as I am), but I should think anyone who cares about food would be interested.
The recipes are modernized and thus much more usable than the originals, which never bother with things like quantity or preparation details.
Overall, the reader gets an amazing sense of what real life was like in that world.Brears quotes the old proverb "the past is a different country," and indeed the English middle ages was little like anything today--though many of the high points of this book are Brears' reminiscences of his experience with ancient customs still practiced in remote corners of Britain in his youth.

Comprehensive Medieval Authenticity
If you have any idea of how people ate in England six hundred years ago, you may well have gotten it from Hollywood productions featuring castles in which rollicking banqueters dined exclusively on whole suckling pig, and practiced their belching and food-throwing at table.It won't come as any surprise that what makes good movies can make bad history.If you are interested in food, cooking, and historic recipes, and you want to get a more accurate picture than Hollywood offers, Peter Brears is your man.He started work in British museums fifty years ago, and worked in the excavation of various castles.He not only catalogued domestic artifacts but used reproductions of the old tools, old stoves, and old foodstuffs to bring forth authentic medieval banquets.In a massive study, _Cooking & Dining in Medieval England_ (Prospect Books), Brears looks at every aspect of the subject, from kitchen design, tools, and techniques to what happened to the leftovers when all was done.The chapters, each of which explains a specific office of the kitchen like the bakehouse or the saucery, have recipes included, so that those who want to eat like knights and their ladies can do so.Each chapter is also richly illustrated with useful line drawings by the author himself, making this a particularly good-looking volume.

Kitchens were integrally planned within medieval castles and houses.These ancient structures were planned out, not thrown together, and we even know the names of some of the architects.Since the kitchen was a central core of domestic effort, the architects took its situation into consideration, first with detached kitchens and then with those integral within the castle.The architect had to plan for security of food and utensils, efficiency of food preparation, and cleanliness.Every department gets its chapter here, including the Dairy, the Brewhouse, the Boiling House, and the Buttery.That last one has nothing to do with dairy products, but rather of the butts, or barrels, of liquid refreshment.There is a fascinating chapter on kitchen tools, many of which would not look out of place in a modern kitchen.Others like horsetail plants used to clean pewter are long gone (the plant was called "scourwort" or "pewterwort").Brears explains that the meals were timed to daylight hours, which would be very early in the winter, and the fare of course varied by season, but varied most of all because of religious proscriptions in a complicated calendar of feast and fast days.He also points out that there was cleverness (or knavery) in getting around meatless days or weeks.It was all right, some said, during all-fish fasts to serve barnacle geese since these were from barnacles or even grew on trees, and since beavers had scales on their tails, the tail ("weight up to 4 lb, and being very good eating") was acceptable.

You won't find beaver tails in the extensive recipes here, nor such things as lampreys which were considered a great delicacy.You will find hedgehog, but thankfully this a pork ball fitted with almond slivers to act as hedgehog spines.There is other whimsy here: you might try cooking a cockatrice, a mythical creature believed hatched from a hen's egg incubated by a snake.This chimera was manufactured with the front part of a rooster joined to the hind of a pig.Do not be surprised to find Cream Bastard ("A Custard Without Yolks").You will find plenty of pottage, but Brears reminds us that this is merely a term for something cooked in a pot.He has apparently had experience with medieval re-enactors who get this wrong."`This,' they exclaim, "is pottage!" - thrusting forward a bowl of grim, grey, and gritty gruel, unskimmed, smoke-flavoured and foul.Any medieval cook who served such a mess would have been soundly disciplined or, perhaps even worse, made to eat it."He also berates the chefs on TV who bake "pig's heads in the oven without any preparation, thus producing an unhygienic, inedible, and wasteful mess, totally alien to the magnificent medieval dish."Let them instead follow his extensive directions here, starting with boning and pickling three weeks ahead of serving, and finishing with re-insertion of the tusks for show, and half-cherries for eyes.The recipes are modernized when necessary; medieval cooks used a lot of verjuice, for instance, which was commonly the juice of crab apples, and here lemon juice or white wine vinegar is substituted.And if you really want to get medieval, you can make all the food and prepare a party such as the one for Archbishop Neville's enthronement, which Brears illustrates comic-book style in seventy panels, from setting up the tables to everyone's departure.If Brears ever asks you to dinner, go.In the chapter on the saucery, he tells about making Sauce Ginger, Sauce Parsley, Sauce Rous, and more, explaining that these were kept in tall jugs in the medieval saucery, but "I now keep them all in glass jars for use at everyday meals."
... Read more

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TV's most popular chef, Gordon Ramsay, bridges the gap between his famous chef's table (situated in the white heat of his restaurant kitchen) and his table at home with Tana and their young family. His latest cookbook is packed with simple, seasonal, modern British recipes.Gordon lives life in the fast lane, travelling the world to foster his many hugely successful business enterprises and to film his highly acclaimed TV series. But, despite the commitments of a busy work life, he has always believed that families should sit around their tables to eat together as much as possible.His latest cookbook gathers together over 100 inspiring and well-constructed recipes which everyone will enjoy cooking for their friends and family, including Chorizo, broad bean and mint couscous, Scallop brochettes with coriander and chilli butter, Smoked salmon and horseradish cream tarts and Toffee and chocolate steamed pudding.The recipes embody Gordon's strongly held opinion that we should support local producers and farmers' markets, that we should cook with seasonal fresh ingredients which haven't travelled miles to reach our plates and that we should celebrate the wealth of regional dishes available to us from Cornish crab soup to Bakewell tarts.Gordon shares the dishes that he loves to cook (and eat) when he's off duty. With chapters covering Hot and Cold Soups; Pasta and Grains; Fish and Shellfish; Meat and Poultry; Pies and Tarts; Vegetables and Salads; Puddings and Ices and Coffee and Chocolate, each recipe is introduced with an insight into why he has chosen it and includes tips on how to re-create it perfectly. With emphasis on simplicity for stunning results, the majority of the recipes are short and easy to cook.This beautiful book has been created by one of Britain's top designers, in tandem with an amazing young photographer. While food is king in this book, sprinkled as it is with candid photos of Gordon and the family, Cooking for Friends allows you to share his love of life and the good things in it. ... Read more

Product Description
"Culinary Pleasures" takes a unique look at Britain's culinary evolution - a journey expressed through the development of its cookbooks. This wonderfully accessible book spans the diverse panorama of British cooking, from Mrs Beeton to nouvelle cuisine, concluding with the rise of the 'celebrity chef' and our attendant obsession with ever-fancier and ultra-modern forms of food preparation. What makes this book particularly extraordinary is Nicola Humble's ability to 'float adjacent to the historical moment', capturing with a subtle eye all the great changes in British cooking down the years, whilst also revealing its inextricable link to Britain's cultural shifts in sophistication and taste. From collared calf's head with buttered nettles to egg-and-avocado pate to fish-and-porcini pie; from soggy carrots to asparagus al dente, this book has it all. Punctuated throughout with recipes reflective of their period as well as evocative images, "Culinary Pleasures" is a complete delight for anyone with an interest in food, and also constitutes a fascinating record of Britain's ever-evolving cultural attitudes. ... Read more

Product Description
These are Britain's greatest dishes. You'll find your classic favourites, such as Deep-fried Cod and chips and Steak and Kidney Pie. But you'll also see some of the best dishes that we have adopted from overseas, such as Quick Chicken Tikka Masala and Spaghetti Bolognese. The recipes are divided into eight mouthwatering chapters: All-day breakfasts; Soups, tarts and terrines; Roasts, pies and bakes; Stews, pots and spicy foods; Fish and seafood; Vegetables and extras; Puddings; and, Cakes. James' food is so simple to prepare that anyone will be able to follow these recipes! ... Read more

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James Martin brings us his recipes for some of the simplest-to-prepare British classics, including Peppered Roast Beef, Whole Poached Salmon, and Gooseberry Fool. Easy British Food is packed with traditional roasts, pies, stews and fries. You'll find all the simplest national favourites - along with an array of popular new dishes, which are all made easy in this delicious collection. James is perhaps best loved for his teatime cakes and bakes, and in this book he doesn't disappoint. His irresistible recipes include Parkin, Madeira Cake, Doughnuts and Carrot Cake. ... Read more

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There is nothing more comforting and tempting than modern rural British food cooked simply but exceptionally. The recipes in "Cook Country" are delicious, seasonal, accessible and classy; just what you'd expect from Matt Tebbutt, the chef behind 'Britain's Best Food Pub', The Foxhunter ("Saturday Telegraph", 2007). For each month of the year, Matt brings us hearty dishes that are true to their season - from cauliflower soup with black pudding and dill to confit of guineafowl and from Eve's pudding to chocolate pudding with mascarpone ice-cream. A new voice in cookery, Matt Tebbutt promises to become a staple on your bookshelves - this is a cookbook to turn to again and again whenever you want to indulge yourself or treat your friends. ... Read more

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Foods of the World, British Isles recipes ... Read more