36 Order Form on Page 35 FOOD AND DRINK


If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.


- The Hobbit


75222 MAKING WINE WITH FRUITS, ROOTS AND FLOWERS: Recipes for Distinctive and Delicious Wild


Wine by Margaret Crowther Foraging is an innate part of human endeavour and, in earlier centuries, one that was essential for survival. Country wines reach back into our ancestry. Detailed in this practical book are wines that can be made easily and inexpensively at home


by harvesting the ingredients from your backyard and the countryside beyond. Learning how to identify plants safely and turn them into delicious wines is great fun and an important part of a back-to-basics, self-sufficient lifestyle. Vegetable and root wines are pungent and strong, made from the likes of mangel wurzel, beetroot, swede and bush marrow. Flower wines have delicate and unusual flavours. Each is rich in a summer piquancy that can be enjoyed throughout the rest of the year. They include clover dandelion, elderflower, hawthorn blossom and gorse. Wines created from grains, leaves and stems have distinctive and memorable flavours. Those detailed here include barley, ginger, parsley and rhubarb. The list of wines that can be produced from fruit seems to be endless. This useful volume details everything you could wish to know about getting started, equipment needed, techniques and trouble- shooting. 192 softback pages with line drawings and beautiful colour photos. $19.99 NOW £5


75241 THE CORNUCOPIA: Being A Kitchen


Entertainment and Cookbook by Judith Herman and Marguerite Shalett Herman The original cover of this most unusual cookbook, first published to wide acclaim in 1973, describes it as: ‘good reading and good cookery from more than 500 years of


recipes, food lore, etc. as conceived and expounded by the great chefs and gourmets of the old and new worlds between the years 1390 and 1899’. Phew! Talk about comprehensive! This handsome volume will be a delight to the culinary historian and the adventurous cook alike. The recipes are preserved in their captivating original language. The reproductions of attractive old engravings of foods and utensils positively invite the reader to dip into them. We imagine that readers, like us, will find it impossible to resist instructions which start: ‘Take 20 eggs…’ or ‘Take the spawn and coral of a hen lobster…’ Drawing on more than 150 sources, beginning with The Forme of Cury 1390, and including some of the most beautiful examples of culinary Victoriana, this curious volume rambles through a virtual treasury of food lore, commentary and opinion, customs and attitudes, and more than 300 delectable, tested recipes. From a 1598 recipe for ‘four and twenty blackbirds baked into a pie’ via an exquisite 1653 Izaak Walton receipt for stuffed pike, to an 1898 formula for a drink improbably named the ‘Bosom Caresser’, this one-of-a-kind book is all that the food lover could ask for. 297 pages with glossary, hints and equivalents and weights and measures, ‘copiously’ illustrated in black/white and red/white. £21.95 NOW £7


75568 CUPCAKES: With 9


Silicone Cupcake Molds Lift the lid on this tasty box set to find three pink, three bright blue and three yellow flexible, fluted standard size cupcake molds in ovenproof silicone no less. These days cupcakes are all the rage and you can’t help but smile at some of


the zany creations. This book however has 39 recipes for rather more refined cupcakes: Saffron Spice, Chestnut, Madeira, Baklava, Streusel (which looks like muesli muffins), Orange and Lemon Syrup, Individual Blueberry Cheesecakes, Fruit Tart Cupcakes, Apple and Raisin, White Chocolate Chip, Marble, Mini Pear and Walnut and more. Classic and contemporary treats and even the somewhat spicy Pistachio and Cardamom Cupcakes. Bake several batches for a special celebration with friends and show off your bargain set of cookware. 96 page large softback, colour photos. ONLY £6


75587 JELLYMONGERS:


Glow-in-the-Dark Jelly by Bompas and Parr


Culinary deviants Bompas and Parr are, like Heston Blumenthal, the Willie Wonka’s of today’s crazy food design. They are Jellymongers who can fashion gold leaf and make such sweet delights as Elderflower and Raspberry,


Blueberry, Cardamom and Honey Blancmange, Marbled Jelly, Cherry, Lemonade, Lavender, Absinthe, Champagne and Summer Fruit Wedding Jelly, and the most wonderful alcohol infusions like Campari and Orange, Pimms Cup and Mai Tai Jellies and all manner of marbling, stripes, a wonky pineapple. These creations have to be seen to be believed. With a brief history of gelatine and the boys’ inspiration and ending with a magnificent Hippocras Christmas Pudding Jelly which uses three bottles of red wine! Hic! 160 fun, colourful glossy pages. £12.99 NOW £4.50


ORDER HOTLINE: 020 74 74 24 74 75599 POTATO SALAD: 65


Recipes from Classic to Cool by Debbie Moose


If spud-u-like, go wild with your starch buddy. Potato salad reigns supreme in picnics, patio parties and pot luck. Creamy or chunky, mellow or tangy, a salad starring spuds brings out the best in other foods. In this one-of-a-kind cook book here are lots of home style recipes each with a tasty twist -


Farmer’s Market Salad with peas, sweet onions and chives, Grilled Potato Salad with beer and caraway, Double Tater Salad with sweet potatoes, raisins and smoked paprika, German Warm Potato Salad with bacon and apple cider vinegar and Potato Salad Olé with chillies, cumin and lime juice. Here are elegant indoor meals too like Tarragon-Lemon Potato Salad, and even a recipe with caviar. Pizza Potatoes are fun with toasted garlic bread and a leafy green salad making the Potato Salad with pepperoni and parmesan. 128 tall elegant pages, colour photos. £9.99 NOW £4.50


75563 BRITISH REGIONAL FOOD by Mark Hix


In 2007 this book was the winner of the Guild of Food Writer’s Award for Best Work on British Food and the André Simon Book Award. It is a culinary voyage of discovery around the British Isles uncovering the delights of regional food with 130 mouthwatering recipes and


beautiful, atmospheric illustrations of countryside, plus portraits of characters like George Taylor, ‘king of the egg shows’, Andrew Sharpe shearing a Herdwick lamb in Cumbria. Go on a day’s foraging, fishing and wild- fowling for supper, visit Cookie’s Crab Shop at Cromer, Bakewell and its famous pudding, Mrs King’s pork pies, make Cornish Pasties or Sand Soles with Buttered Alexanders and Wild Garlic, Crayfish Cooked in Beer with Wild Fennel, Wild Trout and Watercress. Find East End honey and wild mushrooms in London before travelling around the south, south west, the Midlands, the east and the north and not forgetting Scotland, Wales and Ireland. With gazetteer, 240 large pages. Colour. £14.99 NOW £6.50


75567 THE COOKS’ BOOK: For the Cook Who’s Best At


Everything by Louise Dixon Kitchen essentials, cuts of meat, the food of love, poultry matters and sense, perfect carving, roasting times, cooking with chillies, eight cooks who changed our kitchens, stew, five oils to try, raw, vegetables, store cupboard, perfect pasta, cooking with herbs, salads, sauces, spices, mayonnaise and


dressings, sensational soups and something sweet is just some of this extravaganza. Intended for everyone who enjoys cooking and experimenting in the kitchen, here is a super collection of tips, facts, fun and a few recipes and tricks to help you out in a crisis. Beware overcooking fish which is done when the flesh has turned opaque and the flakes separate easily. We love the Make It Last section where it suggests bottling whole fruits in alcohol and making traditional Rumtops, pickles and chutneys, preserves, oils and vinegars. With measurement charts, 160pp, line art. £9.99 NOW £3


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. Trade in exotic spices spawned the age of exploration and the colonization of the New World. 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, illus. $26 NOW £6


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


Follow Recipes by Mary Ford 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! Packed with tables and charts of similar essential info such as ‘How to Reach a Good Set’ and ‘Freezing Fruits and Vegetables’, we bet that you will never have made No-Cook Jam, High Dumpsie Dearie Jam, Hot Orange Chutney or Pickled Nasturtium Seeds. Money-saving, mouthwatering recipes. 192 pages with line drawings. £9.99 NOW £4


74429 EVERYDAY POTATOES Terry Jeavons and Co.


As a nutritional package, potatoes are excellent, containing useful amounts of fibre, potassium and vitamins C and B complex. Try Potato and Vegetable Soup with Pesto, Sweetcorn, Potato and Cheese Soup, Middle Eastern Soup with Harissa or Broad Bean and


Mint Soup for starters. Quick Clam Chowder, Potato, Rocket and Apple Salad, good old Potato Cakes, Fish Cakes, Vegetable Stuffed Parathas, Cauliflower Gratin, Chilli Roast Potatoes, Garlic Potato Wedges, Bombay Potatoes and more. 112 tempting and delicious recipes. Colour photos. 240pp. £4.99 NOW £2.50


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


73160 100 GREAT BREADS by Paul Hollywood


Britain’s Favourite Baker does it again! Paul Hollywood is a fanatical lover of bread of every sort, from the very basic white and wholemeal to the complex wheat sheaf loaf. He demonstrates perfecting his craft, the tools, techniques and tips he has discovered work best. Readers will be able to cook, very easily, their favourite flavours - French, Italian, Herb and Seed, Fruit and Nut, Savoury or Sweet. Also includes delicious Apple and Pear Pie with Fruit Sauce, Hollywood Mince Pies and Pancakes with Bananas and Cream! But, anyway, the whole book is delicious. 144 paperback pages, 24cm x 23cm. £14.99 NOW £5


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 when you get to the shop. The author of this useful book lists the different types of knife and blade with photo illustrations. 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 £5


74098 HUGH JOHNSON’S WINE JOURNAL Hugh Johnson published his Wine Journal in 1985 and it has been reissued several times. He surveys the main varieties of wine in a relaxed, knowledgeable style, never being bossy and cutting through pretentious jargon where necessary. The main part of the book is Johnson’s own wine diary organised by different types, for example under Red Wines there are sections on ‘fresh grapey’, ‘standard low-price’, ‘medium to full-bodied’ and finally ‘the darkest, turbo-powered reds’. Ends with vintage charts, a winespeak glossary and an ‘if you like this, try that ...’. 192pp, colour illus. £14.99 NOW £4


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 £15


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


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 £2.25


74381 HISTORY OF ENGLISH FOOD


by Clarissa Dickson Wright As one half of the Two Fat Ladies, in the 1990s CDW was in the vanguard of today’s ubiquitous TV cookery shows, but prior to that, as revealed in her 2007 memoir Spilling the Beans, she had led a life of highs and lows, from being to youngest ever woman to be called to the Bar to a long battle with


alcoholism and having sex with an MP behind the Speaker’s Chair! As she says in the introduction, after cooking, her great love is history, so when her publisher floated the idea of this book she nearly took his arm off! In her inimitable rumbustious fashion, we begin the mid- 12th century. Clarissa chose this period as it was a period of relative peace and prosperity and Henry II ruled not only England but also Normandy and Anjou; all these factors combined to make this time a significant moment in our culinary history, a sea-change in what we ate and how we ate it, with Norman lords introducing rabbit, pigeon and deer not just to the aristocratic kitchen. We get a good look at what a full-on medieval feast included, and what the serfs would have been surviving on at the same time. Our diet has been hugely influenced by immigrant communities since the Middle Ages and we discover that celebrity chefs and foodies are not just creations of the modern age - there have been influential chefs, gourmands and gluttons for centuries, from salad-loving Catherine of Aragon to the salad-dodging upper echelons of Georgian society. Above all, she gives us a vivid sense of what it was like to sit down at the English dinner table in days gone by, from an 18th century labourer’s breakfast to a 12-course Victorian banquet, or even a lunch out during WWII rationing. Seasoned with Clarissa’s characteristic wit and bonhomie, this is informative and entertaining, a real pleasure to read. 500pp with 40 pages of colour and b/w plates and other illus. £25 NOW £8


Published by Bibliophile Ltd., Unit 5 Datapoint Business Centre, 6 South Crescent, London E16 4TL


75083 MADE AT HOME - EGGS AND POULTRY by Dick


and James Strawbridge 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. 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 £4.50


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, 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. Comforting dishes for Winter are Curried Parsnip Soup, Potted Crab with Leeks, and Scallops with Rocket Pesto. Then digging, composting and preparing structures for the new spring growth. 176pp, colour photos.


£12.99 NOW £4.50


76007 MADE AT HOME: Set of Two by Dick and James Strawbridge Buy both hardbacks and save even more. £25.98 NOW £8


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 £8.50


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. Covers 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 £5


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 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


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. Stats, facts and figures, addresses and websites. Colour photos. 160pp in large softback.


£12.99 NOW £4.50


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