152 pp paperback with flaps, bookmark and b&w drawings ISBN 978 1 897959 61 9 £7.99 / AUS $19.95 > about the author > view bookmark > view sample recipes | | Edouard de Pomiane Cooking in Ten Minutes
Foreword by Raymond BlancUncomplicated and delicious, the 300 recipes assembled here can all be prepared in ten minutes – and in a saucepan or frying pan rather than a microwave. Ultra-rapid soups, instantaneous sauces, split-second egg dishes and quick-fire desserts all feature here, together with vegetable, fish and meat recipes susceptible to Pomiane's unique approach to cooking. As fast – and as witty – as classic Hollywood comedy, Cooking in Ten Minutes is a book that belongs in every kitchen.
'The ten-minute maestro' Julian Barnes
'The best kind of cookery writing' Elizabeth David
'A great enticer, a great confidence-builder' Sophie Grigson
'A good teacher, philosopher and a very happy cook. He will pour light on both your cooking and attitude to life.'
Raymond Blanc |
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232 pp paperback with flaps, b&w photos ISBN 978 1 897959 44 2 £9.99 / US $19.95 / AUS $29.95 > about the author > view sample recipes | | Frances Bissell The Scented Kitchen: Cooking with FlowersUsing flowers in the kitchen is growing massively in popularity, and Frances Bissell's eagerly awaited new book allows readers to move beyond scattering a few petals on a salad to enjoy the scents and flavours of both wild and garden flowers such as lavender, elderflower, fennel and roses.
Her recipes include the simple - and highly effective - flavouring of basic ingredients that allows the cook to transform other dishes. Elderflower Vinegar, for example, lifts an ordinary green salad to a subtly perfumed treat, while Lavender-Flavoured Honey is as delicious on toast as it is when cooked with Roast Duck and Sesame Seeds.
Other highly original recipes include Braised Lamb Shanks with Carnation Sauce, Orange and Fennel Flower Sorbet, Mussels in Cider and Saffron, and Stuffed Chicken Breasts with Roses and Cucumber. And, just in case those toiling in the kitchen are in need of a pick-me-up, Frances also offers Frozen Elderflower Margarita, Lavender Julep and other flower-scented cocktails.
'Magical' Rose Gray
'Enchanting' Raymond Blanc
'A captivating cookbook'
BBC Good Food
'A welcome gift for cooks with green fingers'
House and Garden |
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192 pp paperback with flaps, bookmark and b&w drawings ISBN 978 1 897959 60 2 £9.99 / US $17.95 > about the author > view bookmark > view sample recipes | | Mark Grant Roman Cookery
Ancient Recipes for Modern KitchensRoman Cookery unveils one of Europe's last great culinary secrets - the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking.
Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes.
The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment.
This revised and expanded edition includes previously unknown recipes, allowing the reader to savour more than a hundred simple but refined dishes that were first enjoyed more than two millennia ago.
'A fascinating book for all who love Italian cooking and an invaluable addition to the Italophile cook's library.'
Rose Gray, author of The River Cafe Cook Book |
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304 pp paperback with flaps and decorated end-papers, b&w drawings ISBN 978 1 897959 19 0 £9.99 / AUS $24.95 > about the author > view bookmark > view sample recipes | | Alice B. Toklas The Alice B. Toklas CookbookThe Alice B. Toklas Cookbook is one of very few books that genuinely deserve the label 'legendary'. Toklas and her lover, the writer Gertrude Stein, lived first in Paris and then in rural France, and for more than 25 years she collected the recipes with which they entertained Matisse, Picasso and others. The fruit of hundreds of hours in the kitchen, market-place and vegetable-garden, this gloriously entertaining culinary companion ranges from inventive responses to wartime austerity to French bourgeois cooking at its richest and best. Always delicious, the recipes vary from simple snacks – Mushroom Sandwiches and Tricoloured Omelette made with spinach and tomato – to elaborate dishes like Supreme of Pike à la Dijonaise and Pheasant with Cottage Cheese.
The Alice B. Toklas Cookbook has long enjoyed a reputation as a highly original cookbook – and not just because of its recipe for hashish fudge. Available once again, it is certain to delight a new generation of readers as well as find its way back onto shelves from which it has mysteriously disappeared.
'A delicious concoction of reminiscences and recipes' Time Out
'A frothy and delicious mixture of memoirs, travel writing and recipes'
Michèle Roberts, Books of the Year, Independent on Sunday |
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192 pp paperback with flaps, b&w drawings ISBN 978 1 897959 41 1 £9.99 / US $14.95 / AUS $24.95 > about the author > view sample recipes | | Joyce Westrip Fire and Spice: Parsi CookeryThe Parsis are descendants of the Zoroastrians who left Persia 1,300 years ago and settled along India's western coast. Their aromatic cuisine, which combines the sophistication of Persian and Middle Eastern cooking with the heat and spice of the subcontinent's, is one of Asia's last great culinary enigmas.
Fire and Spice is the first ever book on Parsi cooking to be published outside India and introduces the reader to a delicious array of recipes, ranging from simple, everyday dishes that can be prepared in a matter of minutes to elaborate dhansaks and biryanis normally served at weddings and other special occasions.
With its unusual, tastebud-tantalising combinations - Coconut-Flavoured Fish with Aubergine, Baked Eggs with Spicy Bananas, and Orange-Flavoured Rice with Dates - and numerous recipes suitable for vegetarians, including Sweet and Sour Pumpkin, Omelette with Ginger and Coriander, and Spinach Pilau, Fire and Spice offers a broad, mouth-watering range of authentic recipes from this little known cuisine.
'Exquisite' The Bookseller
'Inspiring recipes - written with knowledge, experience and love' Sri Owen |
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240 pp paperback with flaps, b&w drawings ISBN 978 1 897959 46 6 £12.99 / US $19.95 / AUS $32.95 > about the author > view sample recipes | | Joyce Westrip Moghul Cooking: India's Courtly Cuisine
Foreword by Charmaine SolomonThe Moghuls gave India the Taj Mahal and, as this path-breaking book shows, they also transformed the country's cooking. Pomegranate Soup, Apricot-Flavoured Lamb, Date Halva: the Moghuls revolutionised the cooking of the subcontinent by bringing from Muslim Persia a refined and sophisticated Middle Eastern cuisine and combining it with Indian spices and ingredients to produce some of the world's boldest food combinations and most exquisite recipes.
Moghul Cooking is the first ever book on the subject and offers the reader a truly mouth-watering selection of dishes. Covering a wide range of recipes from snacks and soups to breads and rice dishes, Joyce Westrip, who was born and brought up in India, also tells the reader how to make the chutneys and other accompaniments essential for a complete Moghul meal.
The Moghuls are famous for giving India its greatest architectural monuments, for the refinement of their court and its arts: Joyce Westrip establishes that their gifts to Indian cuisine were every bit as important.
'A triumph' Food and Travel
'Recipes that are both sumptuous and easy to follow... fascinating' Saveur |
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208 pp paperback with flaps and decorated end-papers, b&w drawings ISBN 978 1 897959 50 3 £9.99 / US $14.95 / AUS $27.45 > about the author > view sample recipes | | Chitrita Banerji Bengali Cooking: Seasons and Festivals
Foreword by Deborah MadisonBengal is home to both Hindus and Muslims who farm the fertile Ganges delta for rice and vegetables as well as fishing the region's myriad rivers. As recipes for Chicken with Poppy Seeds, Aubergine with Tamarind, Duck with Coconut Milk and the many other delights in Bengali Cooking testify, Bengal has given the world some of its most delicious dishes.
This highly original book takes the reader into kitchens in both Bangladesh and the Indian state of West Bengal by way of the seasons and religious and other festivals that shape the region's cooking. Chitrita Banerji offers her readers authentic Bengali home-cooking – dals, fish, vegetables and kedgerees – rather than the standard fare of Indian restaurants. Hers is much more than a cookbook: it is also a vivid and deeply-felt introduction to Bengal's diverse cultures and landscapes.
'Delightful … evokes, not just describes, the colour, the smells, the tastes, the customs of Bengali food'
Matthew Fort, The Guardian
'Absorbing … a vivid portrayal of Bengali customs and cuisine, as much an introduction to the culture as a cookbook'
Vogue Australia |
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208 pp paperback with flaps and decorated end-papers, b&w drawings ISBN 978 1 897959 43 5 £9.99 / US $14.95 / AUS $22.95 > about the author > view bookmark > view sample recipes | | Madame Guinaudeau Traditional Moroccan Cooking: Recipes from Fez
Foreword by Claudia RodenMoroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the nation's culinary heart, the cooking has numerous influences – Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry.
Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop, shares with us the secrets of preserving lemons for a tagine, shows us how to make Moroccan bread.
Traditional Moroccan Cooking is the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres.
'A jewel and an inspiration' Deborah Madison
'A classic from which passion and enthusiasm come through on every page'
Claudia Roden |
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192 pp paperback with flaps and decorated end-papers, b&w drawings ISBN 978 1 897959 42 8 £9.99 / US $14.95 / AUS $21.95 > view sample recipes | | Caroline Sullivan Classic Jamaican Cookery
Traditional Recipes and Herbal Remedies
Foreword by Cristine MacKieOkra, plantains, sweet potatoes and mangoes: these and all the other essential ingredients of Jamaican cooking are now widely available in Britain and North America, bringing the island's delicious cooking within anyone's reach.
Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With recipes as varied as Plantain Tart and Shrimp Soup, Salt Fish Patties and Coconut Ice Cream, this book dispels forever the myth that Jamaican cookery begins with Curried Goat and ends with Rice and Peas.
Mistress of a large Jamaican household at the end of the nineteenth century, Caroline Sullivan wrote the first ever book on Jamaican cooking. Needing only occasional modification by the modern reader ('Take seven gallons of rum, three gallons of seville orange juice …'), she brings alive the wealth and variety of the island's food. With its blending of African and European influences, Jamaican cooking rests on a foundation of tropical fruits and vegetables, and the author draws out the full range of their flavours in one of the New World's tastiest cuisines.
'A wealth of very good recipes' Frances Bissell, The Times
'A useful addition to your kitchen library' The Voice |
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160 pp paperback, b&w drawings ISBN 978 1 897959 33 6 £8.99 / US $14.95 / AUS $19.95 > view sample recipes | | Aline Benayoun Casablanca Cuisine: French North African CookingCasablanca Cuisine recreates the lost world of the pied noirs, French settlers in North Africa, and is a perfect example of food as the meeting-point of cultures. Offering such delights as Chicken with Olives, Tuna with Red Peppers and Capers, and Date and Almond Nougat, this is the first ever book on this healthy and sophisticated cuisine.
Borrowing ideas and ingredients from their Arab neighbours, the pied noirs learned to cook meat with fruit, making delicacies such as Lamb with Pears, Chicken with Quinces, and Meatballs with Lemon. Combining European vegetables with a North African spice, they made Beetroot and Carrot Salad with Cumin, while in creating Mint Soup they took the most typical of local herbs and made a refreshing soup in the classic French manner.
Like all North African cuisines, pied noir cooking places great importance on fresh ingredients, and Aline Benayoun - who was born and brought up in Casablanca and later lived in the South of France - presents a full range of tasty and nutritious vegetable, fish and meat dishes as well as salads and pied noir versions of couscous.
'Mouth-watering gastroprose' The Times
'Written from the heart, a delightful book about family cooking with all the tantalising flavours of Morocco. It is also a precious record of the vanished world of pied noir communities in North Africa.'
Claudia Roden |
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256 pp paperback, b&w drawings ISBN 978 1 897959 36 7 £12.99 / US $19.95 / AUS $32.95 > about the author > view sample recipes | | Michael Smith Fine English Cookery
Foreword by Geraldene HoltEnglish food is enjoying a revival after decades spent in the shadow of European and other cuisines. Michael Smith's highly acclaimed book is centred on eighteenth-century recipes, but also delves back into Elizabethan and Stuart kitchens, and his skill in adapting historic dishes for the contemporary cook puts Almond Soup, Asparagus and Bacon Fraze, and Caveached Sole within easy reach of today's reader.
Traditionally, English cooking was generous in its use of herbs and spices and adventurous in its combining of flavours, and Michael Smith's wide-ranging research uncovers dishes with a surprisingly modern air: Mustard Soup, Salmon in Red Wine, and Gooseberry and Rosemary Ice Cream, for example, sit alongside classic potted meats and fish.
For too long, breakfast and tea have been seen as the only meals at which English cooking has anything to offer the world. This refreshingly contemporary collection of classic recipes proves once and for all that the inventiveness and diversity of English food deserve to be recognised - and enjoyed.
'Of the many books on our food, his is my favourite, the one I use most'
Jane Grigson
'A masterpiece' Derek Cooper |
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