18 Food and Drink


74024 EROTICA UNIVERSALIS by Gilles Néret


From the dawn of time, ever since Adam and Eve, all artists of every age-whether the Egyptian, Greek, or Roman artists of Antiquity, or more recent famous names as Rembrandt, Courbet, Degas, or Picasso-have succumbed to their fantasies, obsessions, and libido,


and produced erotic works that the censors have taken good care to keep from the public. Here we discover that not only most of our famous writers, such as Ovid, Aretino, Voltaire, Verlaine or Maupassant, wrote erotic texts that bordered on indecency, but also that great artists like Boucher, Fragonard, Dalí or Matisse were inspired to provide suitable illustrations for these naughty books. For this new hardcover edition of the classic 1995 bestseller, Taschen has culled highlights from our Erotica Universalis collection. A banquet for the imagination and a feast of the eye! 576 pages. Colour illus. ONLY £13


74018 SACRED SEX BIBLE by Cassandra Lorius


Subtitled ‘A Guide to Sex and Spirit in the East and West’ here is a book that shows that in sacred sex touch becomes precious, sounds and smells heighten your sensitivity and sensuality. The book covers such vast topics as sexual brain training, rethinking sexual satisfaction, tantra meditation, yoga, exercises on dissolving the ego, chakras and the subtle energy system, energy fields, the return of Gaia, Jung and gender theory, the middle ages and magical thinking, courtly love and the cathars, homosexuality, women’s role in the church and much more. 400 pages, colour photos and examples, diagrams and woodcuts. $19.95 NOW £6


74391 MAMMOTH BOOK OF GORGEOUS GUYS edited by


Barbara Cardy


From striking details of male anatomy to intriguing portraits, this is a photography book which extends our concept of what is beautiful. Over 400 erotic images by 46 leading photographers. Photographs of men, particularly naked men, always have two


subjects - the way the artist sees and represents that man and the way the viewer looks at that man. The work of Vin Kruger can show the inside of a man’s elbow, with beautifully delineated veins. Equally unthreatening is the image of a man’s genitals with flowers growing out of his pubic hair. Other models are much more threatening, tattooed, pierced and muscular and others mere juveniles like the beautiful young boys, often made up and in costumes as photographed by Elizabeth May. Masculine and truly erotic is the work of Edward Lucie-Smith, in both colour and black and white and sensual, wet and inviting. 480pp in heavyweight softback.


£10.99 NOW £5.50


74466 AMERICAN BLUE by Penny Birch Penny does America. ‘I did at least finally get to cross the Brooklyn Bridge, even if it was in a furry pink bunny costume that left every contour of my bottom and breasts on plain show...’ When Penny Birch discovers that her niece Jemima has been seduced into making a working tour of some of the USA’s most notorious pornographers, she feels she has no choice but to follow. Plenty of spanking and domination. 238pp, paperback. £6.99 NOW £3


FOOD AND DRINK


I hadn’t the heart to touch my breakfast. I told Jeeves to drink it himself.


- P. G. Wodehouse, My Man Jeeves


74667 EVERYDAY DRINKING: The Distilled Kingsley Amis edited by


Christopher Hitchens ‘The first, indeed the only, requirement of a diet is that it should lose you weight without reducing your alcoholic intake by the smallest degree.’ Thus pontificated one of the great masters of comic prose, the author of Lucky Jim, none other than the


inimitable Kingsley Amis. Readers who agree with his dictum will love this volume, which comprises three out- of-print works on the art and practice of imbibing: Kingsley Amis On Drink, Every Day Drinking and How’s Your Glass. Here, mixing practical know-how with hilarious, opinionated statements is a moreish cocktail of wry humour by one of Britain’s gimlet wits. It comprises a series of well-tested recipes, including a cocktail called The Lucky Jim, musings on The Hangover, The Boozing Man’s Diet, the Mean Sod’s Guide and How Not To Get Drunk - although we assume that this last is purely theoretical - plus fun quizzes on the making and drinking of alcohol around the world. A toper’s treat. 302 pages with glossary, editor’s note, list of abbreviations, quizzes and answers. $19.99 NOW £7


75056 KITCHEN KNIFE SKILLS: Techniques for


Carving, Boning by Marianne Lumb


Slicing, chopping, dicing, mincing, filleting - we all have to buy a new kitchen knife from time to time and the variety can be bewildering


ORDER HOTLINE: 020 74 74 24 74


when you get to the shop. The author of this useful book lists the different types of knife and blade with photo illustrations. Other cutting implements are also illustrated, with rules for sharpening, advice on cutting boards and a breakdown of different cutting methods, from the “rolling chop” to the “claw grip”. If you thought there was only one way of chopping a leek, be prepared for a surprise, and the same goes for carrots. With cauliflower and broccoli the trick of removing the core has to be mastered before the florets are separated. Swede, celeriac and turnip can be tough to cut, and as with most root vegetables, the secret is to create a flat surface as quickly as possible to give stability to the piece as you chop away. Fish-cutting covers squid, lobster and oysters, and meat techniques include boning a lamb shoulder and carving cooked meat and poultry. Cutting bread and pastries is the final section. 176pp, colour step-by-step photos for each process. $24.95 NOW £6


75083 MADE AT HOME -


EGGS AND POULTRY by Dick and James Strawbridge


The authors of this inspirational cookbook have a smallholding in Cornwall where they rear hens, turkeys, ducks and geese, lovingly creating mouthwatering egg and poultry dishes of the highest quality. Their advice to the reader on


poultry keeping includes buying, breeding, and finally preparing the bird for cooking, followed by separate sections on looking after each variety of bird. Killing, plucking and drawing of both large and small birds are covered for those who want control over the whole process. Recommendations on the best breeds of goose include Pilgrim and Brecon Buff, while Embden is a large and reliable bird for the table. Norfolk Black turkeys are tasty while the Narragansett are known for having a calm disposition and making good mothers. Ducks are ‘very amusing birds, with real character’. In the recipe section the richness of duck eggs adds an unusual flavour to the classic Scotch Egg, while eggs are also the stars of a tasty Niçoise Salad. For a really filling meal why not try Pizza à la Duck Egg, followed by a duck egg Victoria Sponge? Goose Livers with Cider, Duck Confit, Goose Salad with Gooseberries and Potted Turkey are other mouthwatering recipes. 176pp, colour photos.


£12.99 NOW £5


75084 MADE AT HOME - VEGETABLES by Dick and


James Strawbridge Organised by the seasons, this unusual recipe book is based on dishes created by the authors using the produce grown on their Cornwall smallholding. To start the process at the very beginning, they offer heavy-duty advice on growing vegetables, including planting,


watering, composting and improving your soil with Greens (high in Nitrogen and rather mysteriously including teabags), and Browns (high in carbon and including leaves, loo rolls and egg cartons). Recipes for Spring feature Tempura Asparagus with Lemon Sole or Broccoli Stir-Fry. Summer sees the arrival of sweetcorn, courgettes and artichokes, and recipes of the season include Ravioli with Creamy Spinach and Ricotta Sauce, or for the diet-conscious a Super-healthy Halloumi Salad. Autumn ushers in Chilli Squid, Roasted Fennel with Blue Cheese and Chestnuts, Carrot and Caraway Soup and Horseradish and Beef Bites. Comforting dishes for Winter are Curried Parsnip Soup, Potted Crab with Leeks, and Scallops with Rocket Pesto. Meanwhile Winter is one of the most physically demanding times of the year in the garden, with digging, composting and preparing structures for the new spring growth. 176pp, colour photos.


£12.99 NOW £5


75076 MAKE YOUR OWN JAMS, CHUTNEYS AND PICKLES: Over 80 Easy-To-


Follow Recipes by Mary Ford Have you ever wanted to scream at a cookbook ‘How big a cup, for goodness sake? A teacup? A mug? and What does “to taste” mean?’ Now you can stop fuming and relax in the knowledge that half an oz is equivalent to 15g, that 2.5ml is


merely half a teaspoon, that 2.5cm is 1 old-fashioned inch and that, thank goodness, one third of a cup is simply 70ml on your new-fangled metric jug! Not only is it packed with tables and charts of similar essential info such as ‘How to Reach a Good Set’ and ‘Freezing Fruits and Vegetables’, but it also provides easy ways to prepare the most unusual and scrumptious preserves we have ever come across. We would confidently bet that you will never have made No-Cook Jam, High Dumpsie Dearie Jam, Hot Orange Chutney or Pickled Nasturtium Seeds. All the recipes in this money-saving book are equally mouthwatering. 192 pages with line drawings and conversion tables. £9.99 NOW £4


74697 AN EDIBLE HISTORY


OF HUMANITY by Tom Standage


Encompassing many fields from genetics and archaeology to anthropology and economics, and invoking food as a special form of technology, this most unusual volume is a satisfying discourse on the sweep of human history and an entertaining account of how a series of changes influenced by food has


helped to shape and transform societies around the world. The first civilizations were built on farming, which created a strictly ordered social hierarchy in stark contrast to the loose egalitarianism of hunter-gatherers. Complex structures emerged, eventually interconnected by commerce. For instance, trade in exotic spices


spawned the age of exploration and the colonization of the New World. In the late 18th century, Britain’s solution to food shortages was to import it rather than grow it, which helped to facilitate the Industrial Revolution. Food also helped to determine the outcome of wars. Napoleon’s rise and fall, for example, was intimately connected to his ability to feed his vast armies. In the 20th century, Communist leaders employed food as an ideological weapon, which resulted in the death by starvation of millions in the Soviet Union and China. Today, the foods we choose in the supermarket connect us to global debates about trade, development, the environment and the adoption of new technologies. 269 pages with b/w illustrations. $26 NOW £7


75166 ILLUSTRATED STEP- BY-STEP COOK


edited by Lucy Bannell We used to learn to cook by peering over our mother’s shoulder. In this book you will find more than 300 delicious recipes from time-honoured classics such as Roast Beef and Yorkshire Pudding or Lemon Meringue Pie to the modern treats


of Sushi, Crisp Salmon with Cilantro Pesto or Homemade Pasta and before you know it you will be producing Baguettes to beat any you can buy or turning an irresistible Chocolate-Orange Truffle Cake. Whether you have never picked up a wooden spoon before or are already an experienced cook, many of the recipes suggest simple ways to vary a dish for every occasion from a summer party to a dinner party. We love the Recipe Chooser at the beginning to give you a sample sneak preview of such delicacies as Leek Vinaigrette and Borscht in the Vegetarian Starters, Herb Salmon Cakes, Blinis and Sushi in fish starters, poultry and meat starters going on to main dishes and hot and cold desserts, savoury and sweet baking. In a tremendously heavyweight hardback volume, key steps in each recipe are demonstrated in a colour photographic sequence. Published by Dorling Kindersley from DK’s classic Look and Cook series. Limited stock, apologies for remainder mark, a huge 544 page reference at a bargain price. $35 NOW £10


74226 FROM SALLY LUNNS TO CIDER SAUCE: Recipes and Memories of Somerset


by Catherine Rothwell In the second instalment of her trilogy of books exploring the culinary heritage of the West Country, the author turns her attention to Somerset - the home of Meat Fuggan and Honey Pudding. Not just the recipes but also dozens


of vignettes and observations on the life and history of the county, are these delightful digressions appear at random amongst the recipes. Enjoy Roast Gliny, Zummerzet Fritters and Watchet Fig Pie, and wash it all down with a jug of delicious Dunkery Lemonade or more-ish Somerset Farm Cider. 128 paperback pages, photos and line drawings. £12.99 NOW £3


74431 CULINARIA SPAIN edited by Marion Trutter


Much more than a mere cookbook, this enormous, colourful tome is a visual feast, packed not only with recipes, but with the sights of Spain. Stunning photographs abound, of snow-clad mountains, colourful Salzillo processions, almond trees north of Valencia, fertile plains near Tuleda, and deep blue sea lapping craggy cliffs in Catalonia. But it is the food which is the heart of the book, mouth-watering pictures of terrines, pastries, stews, tarts, soups, and paellas, interspersed with facts, anecdotes and traditions. Read about the annual tomato battle of Bunol, the mysticism surrounding the orange, harvesting cork, picking saffron crocuses, the workings of Don Quixote’s windmills, milling paprika and rice growing. For anyone who loves Spain, Spanish food, Spanish traditions, or just adores beautiful books. 488pp. Colour illus. 8½” x 10".


ONLY £9


74454 ESSENTIAL CAKE DECORATING GUIDE edited by Jane Price


In this beautiful book, around 80 stunning designs are all within the range of a beginner prepared to take time and care. A White Chocolate Cream Gateau is simple to make and spectacular to look at with an arrangement of fruits on top, while on the next page an Almond and Apple Gateau introduces the cook to sugar modelling in the form of tiny marzipan apples as decoration. Gateau Tiramisu uses an ever-popular dessert to create a spectacular treat within a wall of cigar-shaped chocolate wafers. Children’s cakes include a cat, several teddy bears, a spotty snake, a Gothic castle, a piano, a baggy- trousered clown and a Noah’s ark. There are also cake designs for Christmas, weddings and other celebrations. The first 100 pages of the book cover basic techniques and equipment, including working with royal icing, pressure piping, 12 different types of icing and 10 basic cake recipes. 304pp, colour photos, templates. ONLY £6


74458 150 RECIPES FROM SCANDINAVIA by Anna Mosesson, Janet Laurence and Judith Dern


How do Scandinavians keep so fit, so glowing, so healthy? These 150 recipes bring to us the life- enhancing secrets of a typical Scandinavian kitchen. Norwegian cuisine features oats and stews and of course the famous smoked salmon, while Sweden has elk, yogurt and the smorgasbord, or cold buffet. There are numerous dishes with herrings and gravadlax, and open sandwiches also come in mouthwatering variety. Main courses include Janssen’s Temptation, an anchovy pie named after a Swedish opera singer, Beef Patties with Onions and Fried Egg, Fried Pork and Apples, while mains using wild meat include Venison Chops with Almond Potatoes and Elk Kalops or stew. Desserts feature Cloudberry Soufflé and Norwegian Pancakes, and a final treat is a section on buns and breads. 256pp, 800 colour photos. ONLY £5.50


74476 CONNOISSEUR’S GUIDE TO WHISKY by Helen Arthur


We are invited to sample the world’s finest whisky in a lavishly illustrated, clearly labelled and extensive directory of more than 100 whiskies. Find out all about Scotch single malts and blends as well as whiskies and Bourbons from the US, Canada, Ireland, Wales and Japan and other specialist whiskies which continue to increase year by year. The historical section reveals secrets of the distilling and maturation process which transforms grain and water into the remarkably complex flavours, aromas and beautiful hues of whisky. Learn how to access a whisky’s colour and ‘legs’, and how to nose and taste whisky. For each entry there is a wealth of distillery facts, the author’s personal tasting notes, stats, facts and figures, full addresses and websites. Colour photos. 160pp in large softback. £12.99 NOW £5


71008 FOOD FOR FREE by Richard Mabey


Beautifully illustrated, this 1972 classic helps you identify 240 wild foods including fungi, seaweed, shellfish, roots, vegetables, herbs, spices, flowers, fruits and nuts and includes some picking rules. With a new foreword and recipes, it also suggests the best ways to cook and eat them. Softback, 272pp, colour line art.


£12.99 NOW £4 72338 LAROUSSE GASTRONOMIQUE:


Recipe Collection designed by Laura Palese Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference work. Its comprehensive collection of 2500 classic recipes makes it an indispensible resource. Recently updated, every one of these recipes has now been organised into four compact paperback volumes and presented in a glamorous slipcase. The first is Meat, Poultry and Game with more than 800 essential recipes and nearly 200 additional recipes for such basics as pastries, condiments, garnishes, stuffings, marinades and more. Hare with Cherries, Guinea Fowl Salad with Fruit, Ballotine of Goose with Savigny-lès-Baune are among the recipes. 533pp with colour photos. The second volume presents 500 quintessential fish and seafood recipes including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousselin and more than 150 recipes for sauces, dressings, glazes, condiments and stocks. 344pp in paperback with colour photos. The third volume provides landmark vegetable and salad recipes such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, Truffles with Champagne, Sauerkraut and 600 other classic preparations. 304pp with colour photos. The fourth volume looks at timeless desserts, cakes and pastries from Black Forest Gateau and Passion Fruit Sorbet to Stollen, Muscat Grape Tartlet and the Russian Cheesecake, Vatrouchka. 352pp in paperback with colour photos, 500 quintessential desserts. Slipcased.


 $60 NOW £22


72431 BEST EVER RECIPES HEALTHY MEALS by Vicki Smallwood


The 100 recipes here are all easy to prepare. Breakfast snacks include Banana and Walnut Muffins, Flapjacks and Super Boost Juice. Starters could be Parma Ham and Scrambled Eggs, Won Ton Soup or Squid with Avocado Salsa, and there is an excellent selection of fish dishes among the main courses, together with healthy meat recipes such as Pork Chilli. Vegetables, Salads and Desserts complete the picture. 256pp, softback, hundreds of colour photos. £12.99 NOW £1.75


72768 GREAT CHICKEN COOKBOOK by Reader’s Digest


These 200 recipes include not only standard dishes but almost half the recipes are low-fat, and each recipe is accompanied by a nutritional analysis covering calories, protein and saturated fat. Following snacks and starters the book goes on to soups, salads, casseroles and stews. The one-pot section starts with Winter Chicken Stew, progressing to a scrumptious Chicken Pot Pie, Moroccan Chicken Casserole, Greek-style Stuffed Capsicums, French-style Chicken with Red Wine, Cassoulet and Chicken Paella. Chicken with Pasta, Roasts, Oven Bakes and Barbecue dishes are also covered. Colour photos, 320pp.


ONLY £5.50 72891 TASTE COMFORT FOOD: Over 100


Mouth-Watering Recipes by Igloo Books You can create all the flavour and texture of your favourites in reduced calorie/fat form with just a few small changes. Slow cooked chicken or lamb tagine from Morocco, chilli con carne with sour cream from Mexico, fagiolata (bean soup with pasta) and spaghetti with chanterelles and parmesan from Italy, even good old Eton Mess, there are over 100 glorious recipes here, all photographed in mouthwatering colour. From soups/ starters, through mains/pasta to desserts to die for. 224pp, 8½”×10".


£12.99 NOW £2.50


73030 TALES FROM MY GRANDMOTHER’S KITCHEN by Jessica Gibson


This sumptuous book, based on the recipes collected, sifted and perfected by her colourful Chilean grandmother, recalls the author’s memories of extravagant creations lathered in cream, often dosed in brandy - exquisite, but never plain and homely. Cheese Savouries and Pisco Sour are perfect partners, and Spiced Red Cabbage with Caramelised Chestnuts is infinitely superior to plain old greens. 158 pages, line drawings.


£9.95 NOW £2


74151 ELGENTO 100W ELECTRIC KNIFE by Elgento.com


Ready to go with electric plug and two sharp stainless steel serrated blades, this white elegant Elgento product is low noise and low vibration, has ventilation holes to keep the heat down, an ergonomic design which makes it easy for older hands, safety switch and blade release button. Make carving meat a treat! ONLY £16


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