Not another Italian cookbook! This one, however, comes by way of the indispensable Silver Spoon, and features a similarly whopping assortment of treats - these ones summery and equally do-able. Salads, barbecues and al frescos galore from a highly reputable source that doesn't seem to put a foot wrong. As before, an elegant production. Not, however, a tome to take to bed lightly: like any bible 400 pages strong, this is a hefty little numero to leaf through on one's lap.
January 2010
EASY ENTERTAINING
by Darina Allen
Darina Allen, the head of the world-renowned Ballymaloe Cookery School, takes all the stress out of entertaining. In this comprehensive guide, she covers everything from tapas to three-course dinners, from canapés to casseroles, while also providing extensive menu planners and practical advice on wine and other drinks to complement the food.
THE PINEAPPLE
by Fran Beauman
A cultural history of the pineapple from its origins in the Amazon rain forests to its first tasting by Columbus in Guadeloupe and its starring role on the royal dinner tables of 18th century Europe. Scholarly, witty and packed with fascinating illustrations, Fran Beauman's engaging monograph explores the life and lore of the king of fruits.
COMING HOME
by John Burton Race
Chef John Burton Race turns his back on the Two-Star Michelin world he inhabited in London and moves his family to rural Devon so he can run a small hotel and restaurant. Coming Home contains 150 new recipes that fall into two categories; restaurant style for dinner guests, or family style which appeal to everyone. A straight-forward cook book with mouth-wateringly simple dishes.
ARABESQUE
by Claudia Roden
Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced readers to these cuisines in the 1960s. Her style mixes personal memoir, historical and cultural revelations and contemporary insights. The doyenne of Middle Eastern cuisine, with a sumptuous collection of new recipes.
DON'T SWEAT THE AUBERGINE
by Nicholas Clee
Nicholas Clee's entertaining cookery compendium gives advice that many other cookbooks leave out, and clarifies the often maddening inconsistencies. Written in Clee's easy, wry style, and packed with his own selection of jargon-busting recipes, he shows how to experiment with ingredients, and have the confidence to improvise rather than following recipes to the letter.
AN OMELETTE AND A GLASS OF WINE
by ELIZABETH DAVID
A timeless classic returns, and high time, too. Elizabeth David, the doyenne of British food writers, published this elegant little book of essays as far back as 1952, but it remains one of the most sensual celebrations of cooking extant: nary a word wasted, rarely out of print, and every bit as enjoyable then as now. This is a book to dabble in, rather than consume at a gulp: less a cookbook than a book in which recipes are secondary to the text - and all the better for it. An old friend resurfaced, as welcome as ever after a shameful absence.
January 2010
PORTERS ENGLISH BIBLE
by The Earl of Bradford
Introducing the history of English food and cooking, and the philosophy behind his Porters restaurant in London's Covent Garden, the Earl of Bradford's charmingly illustrated recipe book will suit the shelves of historian and gourmand alike. This is a collection of over 100 sweet and savoury recipes, from spiced meat pies to the quintessentially English institution of afternoon tea.
SILVER SPOON
by Editors
The most influential and successful cookbook in Italy, The Silver Spoon was originally published in 1950, and instantly became an Italian classic. For the first time this bible of authentic Italian cooking has been translated into English. This edition includes a new section where fifteen of the world's leading Italian chefs present their own menu choices and recipes.
CHATEAU MARGAUX
by Nicholas Faith
A tour through the sumptuous neo-classical Chateau Margaux, exploring its vineyards and elegant outbuildings. This behind the scenes look describes the history of the chateau through the dramas of revolution, disease, depression, and extensive redevelopment, and the fortuitous geology and geography that define the wine produced there.
SOUP KITCHEN
by Hugh Fearnley-Whittingstall
A collection of favourite recipes from nearly 200 of Britain’s best-known food writers and chefs. Hugh Fearnley-Whittingstall’s introduction is complete with practical advice on stocks, and key soup-making techniques. This book is full of personality and quirky photography, making the art of soup-making enjoyable and accessible to all.
THE ART OF EATING
by M.F.K. FISHER
As the American counterpart to Elizabeth David, M.F.K. Fisher is equally hard to beat. Hardly new, but timeless, "The Art of Eating" remains the definitive anthology, comprising "Serve it Forth", "How to Cook a Wolf", "Gastronomical Me", "An Alphabet for Gourmets" and the immortal "Consider the Oyster", alone worth the price of admission. Not to be mistaken for a cookbook, but peppered throughout with recipes, this splendid collection represents all that is good about gastronomic essays and fine cuisine in general. Bedtime reading par excellence. A dabbler's delight.
January 2010
PURE VEGETARIAN
by Paul Gayler
A superb compendium of sophisticated recipes for vegetarian gourmets. Whether it's exotic combinations or ingenious dishes just using simple ingredients, Paul Gayler’s stylish recipes will definitely impress. A book to dip into for inspiration, whether it's just for one, for a romantic meal, or a dinner party.
TREADING GRAPES
by Rosemary George
Rosemary George walked over 300 miles of Tuscany's wine country, compiling as she did a diary, not only of her visits to a myriad of winemakers, but of addresses she could recommend for food, wine, and general enjoyment of the area. Treading Grapes charts the wonderful renaissance of Tuscan wines, both old and new. A must for first-time or seasoned visitors to Tuscany, for wine enthusiasts or armchair travelers.
SUNDAY SUPPERS AT LUCQUES
by Suzanne Goin
Since opening her L.A. restaurant, Lucques, in 1998, Suzanne Goin has garnered extraordinary accolades and she is widely acknowledged as one of the most talented chefs in America. Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters. In Sunday Suppers at Lucques, Goin offers, for the first time, the menus that have made her famous.
RIVER CAFE TWO EASY
by Rose Gray and Ruth Rogers
Another superb book from Italian-food divas Rose Gray and Ruth Rogers. Written in the same clear, accessible style as their first cookbook,which pioneered a new approach to cooking and eating while taking account of today's frenetic lifestyles, River Café Two Easy goes even further towards dispelling the notion that stylish and healthy food means spending hours in the kitchen.
THE SHORT LIFE & LONG TIMES OF MRS BEETON
by Kathryn Hughes
The most successful cookbook of the Victorian age, Mrs Beeton's Book of Household Management was considered indispensable in the moulding of Victorian domestic bliss, and became one of the great publishing successes of all time. Kathryn Hughes explores the irony, and many myths, behind Isabella Beeton's public and private image in this witty and fascinating examination of Victorian life.
FRENCH MARKET
by Joanna Harris & Fran Warde
Joanne Harris provides a cookbook with a difference. Drawing inspiration from the French rural market, she uses the best ingredients in season, locally produced fruit, vegetables, wines and cheese to create delicious and varied recipes. For foodies and French fans alike.
EXPLORING TASTE AND FLAVOUR
by Tom Kime
Using the principles of the Eastern taste theory, Tom Kime shows why combining the four main ‘taste’ elements of hot, sour, salt and sweet guarantees delicious food. He also imparts his theories about balancing taste and the knack of ‘throwing things together’, so that his readers will know instinctively which ingredients and flavours will work in combination.
TAMASIN'S KITCHEN BIBLE
by Tamasin Day Lewis
This is a one-stop book for every level of cook. Tamasin Day-Lewis draws upon 30 years of cooking experience to explain the knowledge most cookbooks assume you have. Clear, concise, no-fuss instructions lead the novice cook through basic recipes, giving confidence to progress to more sophisticated dishes, while experienced cooks will find inspiration in the comprehensive classics.
THE WINE BOOK
by Matthew Jukes
Matthew Jukes demystifies the pomp and ceremony surrounding the world of wine and helps the modern wine drinker navigate through it. As well as all the key information about grape varieties, how to taste, and the methods of wine making, there is extensive coverage of each wine region. Jukes explains how to make the most of the wine you buy simply by knowing what to look for on the label.
CONFESSIONS OF A FRENCH BAKER
by Peter Mayle
Ever since Peter Mayle’s first visit to the Boulangerie Auzet, it has remained one of his favourite places in the world. Many more people came to visit the bakery after A Year in Provence was published, all wanting ingredients, recipes, tips - anything that might help them recreate Boulangerie Auzet's award-winning breads in their own kitchens. Confessions of a French Baker does just that.
CHARCUTERIE
by Michael Ruhlman & Brian Polcyn
Michael Ruhlman, coauthor of The French Laundry Cookbook, and Brian Polcyn, an expert charcuterie instructor, present 125 classic recipes for sausages, terrines and pates, that are both intriguing to professionals and accessible to home cooks. Their book covers a range of techniques, from how to make your own bacon at home to exquisite sauces that accompany charcuterie.
THE KITCHEN DIARIES
by Nigel Slater
Nigel Slater spent a year recording what he ate, looking at what each month had to offer and then making the most of it in a series of mouth-watering, but easy-to-follow recipes. He highlights the importance of using seasonal ingredients as it ensures better quality food and also helps support local producers and suppliers. Another highly original feat of cookery writing - simple, unpretentious, delicious.
UNTRODDEN GRAPES
by Ralph Steadman
Ralph Steadman has traveled the world of wine in search of the best of the wine-producing regions. On this humorous journey in pursuit of the unique and original, he wanders through notable vineyards in California, Chile, Spain, France, Italy and South Africa bringing the landscape and the people to life in his inimitable pictures and prose.
