Classics

  • A Turkish Cookbook

    Arto der Haroutunian

    All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition.

    A Turkish Cookbook is regarded as the seminal work on the subject but has been out of print for over twenty five years. It is a lovingly written recipe book packed with traditional stories, poems and sayings. Turkey is fast becoming one of the most popular tourist destinations, and while famous for its scenic beauty and ancient sites, it undoubtedly owes much of its new found popularity to the quality and character of its food.

    £15.00
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  • English Puddings

    Mary Norwak

    ‘Pudding fanciers need to arm themselves with a collection of recipes… Best of the lot is Mary Norwak’s glorious little book English Puddings.’ Nigel Slater

    ‘A great pudding tome.’ Tom Parker Bowles

    With an already cult-like following, this book is described as the definitive guide to puddings; both sweet and savoury. Mary Norwak’s English Puddings is now being reissued as part of Grub Street’s classic range, to adorn bookshelves alongside the highly acclaimed cookery writers, Elizabeth David and Jane Grigson. This delightful book offers a fascinating insight into the story of the pudding from its birth to the final bake. It is organised by pudding type ranging from: Jellies, Blancmanges and Flummeries, to Dumplings, Pies and Tarts.

    £14.99
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  • The Best of Jane Grigson

    Jane Grigson

    Introduction by Elizabeth David

    ‘This is a beautifully produced volume; spaciously laid out, with sepla print that is kind on the eyes and makes it a pleasure to browse.’ Taster Magazine

    ‘Jane Grigson’s writing is beautiful, erudite, witty, inspiring,warm and full of the enjoyment of food and life as she was.’ Claudia Roden

    Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson’s recipes. Following the success of her first book, Charcuterie and French Pork Cooking, Grigson’s research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook.

    £20.00
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