2 Food and Drink


abusive marriage and its fallout took a heavy toll. Yet her sense of humour never left her and along with the darker moments, Lynda recalls hilarious anecdotes from her times on All Creatures Great and Small, Faith in the Future and other stage and screen appearances. Hers is an inspiring story of heartache and determination. She found love and happiness in later life, marrying ‘Mr Spain’. 358pp. £17.99 NOW £7


FOOD AND DRINK


After a good dinner one can forgive anybody, even one’s own relations.


- Oscar Wilde, A Woman of No Importance 76276 WHISKY ROCKS


PACK by Carlton Books Contains eight natural soapstone drinks cubes that can be placed in the freezer then dropped into a glass of your favourite tipple so it doesn’t dilute the noble spirit. The pack contains a comprehensive and expert guide to selecting, comparing and drinking the world’s great


whiskies from Highland Park in the Orkney Islands to George Dickel’s Cascade Hollow Distillery in Tullahoma, Tennessee. To make the perfect Rusty Nail, pour scotch and Drambuie over the chilled whisky rocks and add a twist of lemon before serving. The rocks themselves are composed of mineral talc, and soapstone, which will not normally scratch glass, and is particularly good at remaining at a low temperature for a long period of time. It will not react with water, alcohol or detergents. To clean, simply rinse and allow to dry naturally on the draining board and store in the freezer for at least four hours before use. Chills all drinks as quickly as in five minutes! 256 page ‘Complete Guide to Whisky’ covers Scottish malts, Irish, Bourbon, Rye and Canadian whisky with a map, date of establishment, owner, aged barrel details and locator map. Paperback £7.99 and in presentation box. £14.99 NOW £6.50


76483 HISTORY OF


CHOCOLATE IN YORK by Paul Chrystal and Joe Dickinson


Think of York and you think of medieval streets, its Minster, railways and of course


confectionary, particularly chocolate. Kit Kat, Fruit Gums, All Gold, Butterkist and the companies who made them, Rowntree’s, Terry’s


and Craven’s. Our book is the first to chart the history of chocolate and confectionary manufacture and marketing by York companies from their origins in the 18th century through to recent takeovers by Nestlé, Tangerine and Kraft. Revolutionary new products such as Easter eggs in the 1870s and chocolate assortments in the 1890s are liberally sprinkle with chocolate dust in our book, as well as developments in milk chocolate and the chocolate bar. Mouth watering yet? Here too is all aspects of production, quality control, packaging, design and branding, collecting Rowntree’s wrappers and nostalgia today. Extremely well illustrated in both colour and black and white, 240 page large softback. £14.99 NOW £6


76569 HEALTHY HALOGEN


COOKBOOK by Sarah Flower A halogen oven consists of a large, heat-resistant glass bowl with an electric halogen lid with timer and temperature settings. Smaller than a conventional oven, it heats up faster and reduces overall cooking time and electricity bills at the same time. It can defrost, bake, grill, roast and steam and produce healthy and delicious food. The


author has here returned to her nutritionist roots and packed her book with 150 delicious recipes such as Healthy Turkey Burgers, Lamb Biryani, Skinny Moussaka, Chicken Fricassée, Garlic and Chilli Lamb Chops, Chicken Kiev, Pollock and Vegetable Casserole, and for dessert, Vanilla and Blueberry Brülée or Lemon and Poppy Seed Cake. With serving numbers, easy list of ingredients and simple instructions plus a Did You Know? Health Tip such as ‘Apples are a good source of quercetin, which can help prevent thickening of the arteries.’ 184 page paperback. £9.99 NOW £5


76593 SLOW COOKING: Best New Recipes


by Annette Yates and Norma Miller


Slow cooking is in vogue. Tender and succulent joints of meat and the rich, subtle flavours of slow-cooked dishes are again in favour. With busy modern lifestyles, the slow cooker is an economical and versatile machine which can be trusted to produce wonderful,


traditional and innovative meals, ready just when you want them. Using fresh and store-cupboard ingredients, lots of exciting spices and aromatic herbs, these fully tested and foolproof recipes are designed to get the maximum benefit from your slow cooker. Starting with lazy breakfasts, small-scale meals for one or two, dishes for large parties and plenty of hints and tips. Try Chocolate and Lime Pancakes, Courgette and Mushroom Frittata, Thai Curry Soup, Trout and Fennel Pasta, Tropical Fruit Pudding and more. With a quick-check recipe index. 208pp in paperback. £5.99 NOW £3


ORDER HOTLINE: 020 74 74 24 74


76615 MATTER OF TASTE: A History of Wine Drinking in


Britain by Jon Hurley With the intensity of a mighty Barolo and the sparkle of vintage Bollinger Hurley lovingly brings his subject to life, using a wealth of colour and b/w illus. of labels, photos, cartoons, engravings and photos. From the “Sack” of Elizabethan England to a chilled Chardonnay from the refrigerated


shelves of a 21st century supermarket, British wine tastes have changed dramatically, and here Jon Hurley brings his 30 plus years’ experience of wine and the wine trade to bear on the development of our national palate, not always noted for its sophistication in matters of winemaking. Full of wit and anecdote, we learn about the wine list at the Coronation of George VI, the minefield of French wine legislation, the explosion in the popularity of Hock in the 1970s and the immense number of shameful frauds and outrages perpetrated upon the traditionally naive British wine market. From Romans officials plying British tribal leaders with amphorae of rosso to icy screw-top Pinot Grigio, this exploration of wine and the British reveals much about both. 256pp. £20 NOW £7.50


76378 GLOUCESTER, TEWKESBURY AND SEVERN


VALE PUBS THROUGH TIME by Geoff Sandles


Almost 200 “then and now” photos reveal that the traditional English pub is alive and well and living in the Severn Valley - as if we were in any doubt about it. The charming ancient town of Tewkesbury has many well-preserved half-timbered pubs, for instance Ye Olde Black


Bear, reputedly built in 1308 which would make it Gloucestershire’s oldest pub. The Wheatsheaf is a black and white architectural gem and is also still going strong, though the once-popular Swan, a Georgian coaching inn built on the site of an older hostelry, became unsafe and closed down in the 1980s. Many of the upstream pubs are close to the river and liable to be flooded, for instance the Yew Tree Inn, Chacely Stock, pictured here with water lapping up to the door and a fleet of T.V. cameras recording the crisis. Gloucester itself boasts many fine pubs, from the Blackfriars Inn built next to a monastery which nowadays hosts a real ale festival, to the Swan and Falcon, famous for live music, a darts record and the tendency of stiletto heels to get wedged in the matting of the skittle alley. Downstream from Gloucester are picturesque villages such as Slimbridge and Framilode, all with characterful hostelries. 96pp, paperback, almost 200 colour and sepia photos. £14.99 NOW £5


76553 EASY JAMS,


CHUTNEYS AND PRESERVES Delicious and Simple Recipes by Val and John Harrison Commercially produced preserves and jams always taste the same and are worked to absolutely standardised recipes. Perhaps your taste is different. With homemade preserves there is a certain amount of guesswork and instinct involved that improves with practice. The


authors have been making jams, chutneys and preserves at home for over 30 years and here share their expertise in how to make your own jams, jellies, marmalades, chutneys, pickles, fruit butters and fruit cheeses. If you grow fruit and veg this is an ideal way to use the surplus, or you can make the most of delicious food for free, even in towns, such as blackberries which can be found growing plentifully. Here are traditional favourites like Old English Marmalade as well as more unusual tastes such as Peach Conserve with Brandy. Plus ketchups and sauces, vinegars, relishes and other finger lickin’ good recipes. 206pp with illus. £6.99 NOW £3.50


76581 MAKING THE MOST OF YOUR PRESSURE COOKER: How to Create Delicious, Healthy Meals in


Double Quick Time by Carolyn Humphries The pressure cooker has reinvented itself and emerged refreshed and reinvigorated. The new pressure cookers are simple, silent,


sophisticated and safe. Following the easy instructions given here, you can master them in a moment and you’ll be hooked. This book will help you make the most of what has become an invaluable and highly fuel- efficient kitchen appliance so that you can create really tasty meals in a fraction of the time of conventional methods. The result is that you will save money, time and energy. But that is not all, because pressure cooking keeps in so much more of the natural goodness, food is appreciably healthier too. We have never seen so many recipes crammed into one volume. They include complete meals, soups, starters, fish, meats, desserts, vegetarian treats, preserves, bread, cakes and even side dishes. Christmas Pudding, Tarka Dahl, or All-In-One Risotto Milanese, whether it be exotic or homely, you can make it in a flash. 192 paperback pages with line drawings and conversions. £9.99 NOW £5


76606 BRITISH FOOD: An Extraordinary 1000 Years of


History by Colin Spencer Good food is a successful fusion between the living ingredients that thrive outside dwellings and the human skill and artistry inside, which fashions these disparate elements into harmony. It was only in the last 20 or so years that the earliest known Anglo-Norman


recipes came to light and unlike other food historians, Spencer has a great appreciation of early cooks and butchers. Throughout the first period covered by this book there were ceaseless struggles between princes, the church and the nobility for their share and control in the produce of the land. The book covers livestock, food and fasting, cooking, feast halls, herbal knowledge, medieval sauces, spice and splendour, the aristocratic diet and the peasant diet, the rise of the market garden, regional food, the country estate, fish and chips, Victorian food and Isabella Beeton and finally mass production and the global village and the rebirth of British cuisine. With an appendix of wild food plants of the British Isles and glossary, this is a hugely impressive revised and updated edition of an award winning book. 401pp in large softback with photos. £15.99 NOW £7


76045 CONSTANCE SPRY


COOKERY BOOK by Constance Spry and Rosemary Hume


One of the most famous cookery books of all time, this reissue is a modernised and metricated, beautiful redesign of the 1956 original publication. It contains thousands of recipes by the two experts. It breaks down by subject


kitchen processes, soups and sauces, vegetables, meat, poultry and game to cold dishes, pastry, cakes, party and food for special occasions, the store cupboard and an appendix with wines, their choice and serving. With several diagrams including how to carve a chicken, altogether it bridges generations and is a permanent treasure. 1200pp ending with international conversion tables. With satin bookmark, 19.8 x 25cm. £30 NOW £14.50


75976 EAT YOURSELF SLIM by Rosemary Conley


To lose weight successfully, you need to cut fat as well as calories. This super guide combines an individualised, calorie-controlled eating plan, together with a wealth of new low-fat recipes to make it easier and more interesting to plan your meals. The good news is that the diet includes an optional, daily high-fat treat, which can be saved up for a bigger treat if you wish. Here are just a few of the delicious recipes included in the diet: Hummus with Roasted Summer Vegetables, Potato and Watercress soup, Pot Roast Lamb with Celery and Peppers, Chocolate Meringue Yule Log. Yes. You read that last one correctly! 272 paperback pages 24.5cm x 19cm with great close-up colour photos. £17.99 NOW £5


75563 BRITISH REGIONAL FOOD by Mark Hix


A culinary voyage of discovery around the British Isles uncovering the delights of regional food with 130 mouthwatering recipes and beautiful, atmospheric illustrations. 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 England, Scotland, Wales and Ireland. Gazetteer, 240 very large pages. Colour. £14.99 NOW £5


75978 FAT-FREE GOURMET RECIPES by Maurizio Cusani


and Cinzia Trenchi The purpose of this most informative book is to find the right balance between health and happiness. It has been medically established that the propensity to be in a good mood reduces the risk of cardiovascular disease and cancer. It provides starters, first courses, main courses, side dishes,


desserts, sauces and dressings, as well as advice on what to drink with these delicious recipes. How about Salmon Tartare, Turkey Kebabs in Soy Sauce, Aubergines with Mint and Turmeric, and Pineapple Mille- Feuille, washed down with a glass of red wine? Sounds good to us. 224 pages with very strong covers, 26cm x 19cm illustrated in gorgeous close-up colour with tables of fat content both in alphabetical and ‘decreasing’ order. £14.99 NOW £5


76047 FAT: An Appreciation of a Misunderstood Ingredient by Jennifer McLagan


“Fat is indispensable and delicious. We should celebrate it, cook with it, eat it, and enjoy it without guilt.” The author passionately believes that fat makes our food tasty and in sensible quantities is also good for you. She explains how the prevalence of reduced fat diets has upset the balance of essential fats in many people’s bodies. The author starts with the mouthwatering pleasure of a slice of bread and butter, something humans have been enjoying for at least 4,500 years. Buttered Eggs, Spaghetti with Butter And Sage, Butter- Poached Scallops, Poached Shrimp with Beurre Blanc and Murgh Makhani are among the buttery recipes we should be enjoying. Next up for rehabilitation is pork fat, giving us Spiced Pork Crackling, Pumpkin and Bacon Soup, Spaghetti Carbonara and Prosciutto-Wrapped Halibut with Sage Butter. The book ends with some real puddings. 232pp, colour photos, softback. £16.99 NOW £5


76054 TURKISH COOKBOOK: Regional Recipes and Stories


by Nur Ilkin and Sheila Kaufman


This substantial book includes cultural insights as well as mouthwatering recipes. Turkish cuisine is increasingly popular in the rest of Europe, using healthy ingredients such as lentils, grains and yoghurt. Poultry is a favourite meat and a classic dish is Circassian Chicken, based on shredded chicken with a walnut paste. Organised by region, the book starts at the Black Sea and goes on to Marmara, the region which includes the capital Istanbul.


75839 TRUE HISTORY OF TEA


by Victor H. Mair and Erling Hoh A world-renowned sinologist teams up with a magazine column writer to reveal the story of tea and its uses, from ancient times to the present. The annals of the ancient Chinese, Japanese, Tibetan, Mongolian, Persian and Arabic races have been thoroughly sifted, and the resulting narrative takes readers from the jungles of Southeast Asia to the splendour of the Tang and Song Dynasties, from the tea ceremony aesthetics of medieval Japan to the fabled tea and horse trade of Central Asia, and from the advent of Britain’s love affair with tea to the tea party that was alleged to spark the American Revolution. What, if any, are tea’s curative properties? How did the original green tea evolve into black tea? Why did the art of tea drinking become so elaborate in some societies? Throughout the centuries, tea has inspired artists, enhanced religious experience, played a


pivotal role in the emergence of world trade, and helped trigger major wars. 280 pages with 82 illus.


£14.95 NOW £7


Appetising desserts also from Marmara include Sour Cherry Bread Pudding and Sultan’s Pudding with Pistachios. Aegean cuisine focuses on mezzes and salads, while meat dishes include Lamb Shanks with Lettuce or Bread Stuffed with Spiced Beef. From the Mediterranean we find recipes for Monkfish Kebabs or Molasses Halva with Walnuts. 346pp, numerous colour photos.


£25 NOW £9


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 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! 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. 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. 500pp, 40 pages of colour and b/w plates. £25 NOW £8


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