Classics
Showing 1–12 of 34 results
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Mediterranean Cookbook
Arabella Boxer
‘The best book on Mediterranean cooking since Elizabeth David’s.’
Sunday Express
£14.99read more > -
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Le Cordon Bleu Chocolate Bible
Le Cordon Bleu
Any of the 180 mouth-watering recipes presented here will provide the high point of any meal – whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends – you need look no further. This is the culinary guide to all things chocolate.
£35.00read more > -
The Constance Spry Cookery Book
Constance Spry
Foreward by: Prue Leith
The Constance Spry Cookery Book is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing specially commissioned how-to line drawings.
£30.00read more > -
Italian Food
Elizabeth David
If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David’s masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured.
£14.99read more > -
The Taste of Belgium
Ruth Van Waerebeek
Here in Ruth Van Waerebeek’s wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine.
£17.50read more > -
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Herbs, Spices and Flavourings
Tom Stobart
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 > -
The Flavours of Andalucia
Elisabeth Luard
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 > -
Ice Creams, Sorbets and Gelati
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
Margaret Shaida
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 > -
Cuisine Nicoise
Jacques Medecin
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 >