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Food and Drink FOOD & DRINK CONT. FROM P1
caramel that covers the compote of apples. Cold desserts include a perfect Fraisier (strawberry gateau), a square of sponge layered with crème mousseline and strawberries, with almond paste on top. Iced desserts may be chestnut or cinnamon ice cream, and more adventurously champagne or tomato sorbet. Waffles are a French speciality for cold days, and here at last is advice on how to make the perfect waffle. 255pp, softback, glossary, conversion tables, numerous colour photos and step by step instructions. £30 NOW £6.50
76926 WHAT’S A HOSTESS TO DO?: 313 Ideas and Inspirations for Effortless Entertaining
by Susan Spungen
Susan Spungen is a New York- based cook, foodie, recipe developer and author. Step one - decide what kind of party you want. Sounds simple, but it is at this point that things typically start to go
wrong in terms of numbers, budget, time of day, drink/ food and friend/family balances, to mention but a few. Get out your clipboard, nail down exactly what you want and stick to it! Susan then expounds her 313 “ideas”, which are a mixture of commonsense observations and inspired thinking covering everything from invitations to icing, carving a joint to seating arrangements, party gifts to pairing wines, the essential cocktail recipes, making the most of your leftovers and, of vital importance we find, the booze calculator, the art/ science of ascertaining the exact amount of drink required to keep your guests well lubricated yet still vertical. Not only that, but there are also 121 recipes for no-fail party food, which includes an absolutely jaw-dropping, mouthwatering Paella Valenciana for ten, prepared on a barbie! 282pp softback, hundreds of colour photos and other illus.
£12.99 NOW £4
76942 EXTRA VIRGINITY by Tom Mueller
‘When the olive oil reached 28 degrees Celsius, the temperature at which its aromatic substances become volatile, the eight tasters removed the lids from the glasses that contained the first sample of oil, inserted their noses, and began snuffling loudly, some closing their eyes’. The sublime and scandalous world of olive oil is the topic of this
rich and evocative account of the history and alchemy of olive oil and how the finest artisanal oil-manufacturers in the deep south of Italy and around the Mediterranean, from California to the Antipodes, are endangered by billion-dollar widespread fraud. The authorities in Italy, the US and elsewhere turn a blind eye. From the feisty Pugliese woman of 60 struggling to keep the family business afloat, to her industrialist neighbour who has allegedly grown wealthy on counterfeit oil, to Benedictine monks in Western Australia and poker- playing agriculture barons in Northern California, Mueller distils the passions and life stories, the conflict, culinary vitality and cultural importance of great olive oil. 240pp in paperback, colour photos. £14.99 NOW £6
76777 EASY AND ARTFUL
ASIAN COOKING by Richard Cawley A perfect curry is one of life’s greatest pleasures, but you need a little help from this practical book to reach a gastronomic pinnacle. Introducing the collection, cookery guru Ken Hom praises the way these recipes stay true to the
venerable traditions of Asian cooking while simplifying some intricate processes: “the recipes manifest Richard’s personal style and good taste”. During a three month journey down the Yangtze River the author and his companions sampled 800 different Chinese dishes, and the breathtaking diversity of Chinese cuisine, with the variations found in Thailand, Malaysia, Singapore, Japan and Indonesia, are reflected in the wide range on offer here. Snacks include Sesame Shrimp Toasts, Thai Fish Cakes and Deep-fried “Seaweed” - meaning crispy cabbage. Asian meals are often served with several large dishes for sharing, but recipes for what westerners would regard as a “starter” include Corn and Crab Soup, Spring Rolls or Water Chestnuts in Crispy Bacon. Main courses range from Sesame-Crusted Salmon with Ginger Cream to favourites such as Balinese Pork, Spiced Beef or Sticky Chicken. Asian desserts often take the form of simple fresh fruit, but for a more elaborate meal there are recipes here for Oranges in Green Ginger Wine or Guava Gelatin with Lychees. 64pp, superb colour photographs.
£9.99 NOW £3.50
76785 GROCERY GARDENING
by Jean Ann Van Krevelen This is the only recipe book you will need for a while as you work through the mouthwatering and highly nutritious collection of dishes which can all be locally sourced, and indeed grown on your own plot. An initial section covers the basics of
gardening before the reader is plunged into the routines of the responsible, holistic garden. Controlling bugs may not be the nightmare you think it is: Methods include introducing beneficial insects such as lacewings, pirate bugs and predatory wasps. Planting quality produce is a key element in getting a good crop and there are numerous sources listed along with the right questions to ask your supplier. The main part of the book gives details on cultivating herbs, fruit and vegetables, and each plant comes with several delicious recipes. Basil can be used in a delicious Sorbet, a Margherita Pizza and
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“Not just another pesto”, while Dill and Fennel flavour a Lemon-Dill Tartar Sauce and Fennel Hollandaise. Fruit recipes include Blue Cheese Baked Apples, Blueberry Ginger Muffins, Watermelon Popsicles and Mascarpone Crostata with Strawberries and Apples, while vegetable classics feature Curried Carrot Soup, Grandma’s Stuffed Cabbage and Bodacious Tomato, Broccoli and Cheese Tart. 255pp, softback with colour photos. ONLY £5
76800 PERFECT JEWISH by Elizabeth Wolf-Cohen Jewish cookery is both international and very distinctive, with a strong contrast between the cuisine of the Ashkenazic Jews of Eastern Europe and Russia compared with the Mediterranean cuisine of the Sephardic Jews of Spain, North Africa and the Eastern
Mediterranean. Ashkenazic dishes typically use highly spiced beef, smoked or salted fish and barley and lentils. In the Sephardic cuisine lamb is the preferred meat, flavoured with lemon and a full range of spices, with cinnamon being widely used in sweet and sour dishes. Halibut in Lemon Sauce is a favourite with the Sephardic Jews who settled in London’s east end. Further afield, the Jews of India mainly cook in the Sephardic tradition, while the modern state of Israel has developed a cuisine of many influences. This attractively presented cookbook includes 120 recipes from Jewish traditions worldwide. From Eastern Europe comes a Beet Borscht, a traditional Cabbage Soup and Schav, a bitter sorrel soup. Among main courses, Meat Loaf is a particular favourite of Russian-Jewish New Yorkers, and another American classic is the Reubens sandwich, with a mixture of salt beef, sauerkraut and Gruyère. Desserts and breads include Cinnamon Balls, Spanish Almond Cake, Bagels, Apple Strudel and Baklava. 256pp, each recipe photographed in colour, step-by-step instructions. ONLY £4
76844 FIVE MINUTE BREAD: The Discovery that
Revolutionises Home Baking by Jeff Hertzberg and Zoë François
Who has time to make fresh bread every day, especially with no bread machine? Like most other people, we scoffed at the idea, but hang on a minute. It turns out that, after years of experimentation, the authors of this unbelievable book
have found a way to do just that. In a bread-making revolution, with only five minutes’ preparation, you can mix just four ingredients, refrigerate, shape, leave to prove, cook - and voilà! With its trouble-shooting tips, baking facts and easy to follow method, this book will inspire you to make fresh bread every day of the week, with minimal fuss and effort. Once you know how to make the basic dough, you can then progress from classic loaves such as Baguette, Ciabatta and Olive, through tasty ideas such as Italian Semolina Bread to sweet breads such as Brioche and Sticky Pecan Caramel Rolls. Or how about going really mad and concocting Cherry Chocolate Bread Pudding? 256 pages with line drawings.
£14.99 NOW £6.50
77144 YE OLDE GOOD INN GUIDE: A Tudor Traveller’s Guide to the Nation’s Finest Taverns by James Moore and Paul Nero
Weary traveller, art thou in need of hearty ale and meat and a bed for the night safe from brigands as you wend your way? Arranged by county, here are the finest hostelries to grace the 16th century, celebrated and charming pubs,
many of which still exist today. Wittily written in the language of the period and here is all the information you need, from the quality of the beer and accommodation, the saucy merriment on offer and that oh! so important inside information on local customs and etiquette. A great many of these alehouses have royal connections and all have cracking good tales to tell, be they of past innkeepers, their wives and deeds, terrible crimes committed therein, local drinking customs, hauntings and more. Provides full address, phone numbers and even those new-fangled interweb addresses so you can have a look before you pull on your doublet and hose. Pen and ink drawings, 272pp softback.
£9.99 NOW £4.50
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. Norfolk Black turkeys are tasty while the Narragansett are known for having a calm disposition and making good mothers. Goose Livers with Cider, Duck Confit, Goose Salad with Gooseberries and Potted Turkey are some of the mouthwatering recipes. 176pp, colour photos. £12.99 NOW £2.50
75241 THE CORNUCOPIA: Being A Kitchen Entertainment and Cookbook by Judith
Herman and Marguerite Shalett Herman 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, illus. £21.95 NOW £6
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 £4.50
75566 CLASSIC ENTERTAINING by Henrietta Spencer-Churchill
Lady Henrietta offers classic elegance for entertaining as she shares personal tips for setting the mood, giving each guest a pleasant view, choosing the patterns and glassware and finally arranging the table with settings, flowers, place cards and all the small touches. Two dozen dinner parties, brunches, outdoor picnics and holiday parties are beautifully planned in full colour photographs showing every detail of each room. There’s a Valentine’s dinner, a farmhouse brunch, a Victorian tea, pre-dinner drinks and entertaining in some of England’s most glorious estates. Plus table linen, china and most spectacular of all, a Christmas lunch. 160 pages, colour illus, Rizzoli outsize publication. $30 NOW £5.50
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. 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. Bargain cookware, 96 page large softback, colour photos. ONLY £4.75
75587 JELLYMONGERS: Glow-in-the-Dark Jelly by Bompas and Parr
Culinary deviants Bompas and Parr are, like Heston Blumenthal, the Willie Wonkas 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. 160 fun, colourful pages.
! £12.99 NOW £3.50
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 £4.50
75978 FAT-FREE GOURMET RECIPES by Maurizio Cusani and Cinzia Trenchi 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 £4.75
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 £12.50
76047 FAT: An Appreciation of a
Misunderstood Ingredient by Jennifer McLagan
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. 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
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
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 will not react with water, alcohol or detergents. To clean, simply rinse and allow to dry naturally. 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
76555 FAST CAKES by Mary Berry
These home baking recipes really are fast and most can be prepared in less than ten minutes and baked in under an hour. Here are old favourites like Fruit Cake, Ginger Bread and ‘Can’t-go-Wrong’ Chocolate Cake to more adventurous but equally speedy delights like Chocolate Éclairs, superb Carrot Cake or Praline Meringue. There are also no bake
cakes and other goodies like Mocha Bar and a flan for children to make themselves, tea breads and scones, biscuits and all cakes great and small. 264p, paperback. £8.99 NOW £4.50
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. 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. 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 £4
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. 184 page paperback.
£9.99 NOW £5
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