Showing 1–12 of 28 results
Tom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries.
No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturalists.£14.99read more >
Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia’s eight provinces in turn to provide a personal, geographical and culinary survey of the area.
Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today. She is one of the leading authorities on European food and cooking. Her fifteen years spent living in Spain provided the experience and inspiration for this book.£18.99read more >
Caroline & Robin Weir
Caroline and Robin Weir’s book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of research and millions of calories went into the new edition which was published in 2010. Now for the first time since then the book is being issued in a paperback edition.£18.99read more >
The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses. Winner of the Glenfiddich Food Book of the Year award, this book was first published by Grub Street in 2000 since which time it has never been out of print and is justly regarded as a classic. It is now re-issued in an updated and revised edition with colour photographs throughout.£25.00read more >
Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides – unless you are baking – offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience.
This, Jacques Médecin’s legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city.£14.99read more >
This anthology of Elizabeth David’s work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research.£14.99read more >
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.
‘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.£14.99read more >
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.£15.00read more >
Ruth Van Waerebeek
‘The Taste of Belgium is Ruth Van Waerebeek’s take on the cooking of her homeland and it’s a cracker.’ Evening Standard
First published in 1996 (under the title Everyone East Well in Belgium Cookbook and selling over 50,000 copies) but out of print for many years, Ruth Van Waerebeek’s wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise.£25.00read more >
Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions.
In this stunning collection, Elisabeth Luard demonstrates how simple ingredients can be quickly transformed into mini feasts designed to delight the senses and vividly evokes the spirit of a country where food is the essence of the community.