Food & Wine
Showing 9–16 of 107 resultsSorted by average rating
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Knead to Know…More
Chris Young
The Bakers of the Real Bread Campaign
In 2011, the food and farming charity Sustain published Knead to Know – the Real Bread Campaign’s groundbreaking book for budding bakery businesses before Grub Street took over publishing it worldwide. Much has changed in the years since. Bakers in the campaign’s network have racked up a wealth of knowledge and experience to share, and so Real Bread Campaign coordinator Chris Young has completely re-written the book to produce this revised and expanded edition.
£20.00read more > -
Le Cordon Bleu Confectionery School
Le Cordon Bleu
Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike. In this latest book you will discover the secrets of Le Cordon Bleu’s confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, as well as low-sugar creations and even superb decorative pieces for special occasions.
£35.00read more > -
Vegan Pastry
Pierre Hermé
Linda Vongdara
What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture. He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Co-written with Chef Linda Vongdara, he invites us to follow him to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille and chocolate cornflake macarons.
£30.00read more > -
The Vegan Ice-Cream Bible
Lucy Allary
Lucy Allary is a successful vegan ice-cream maker and entrepreneur who advocates a sustainable lifestyle. She developed the concept of creamy plant-based ice cream and owing to her success she opened a vegan ice-cream parlour in 2020. Her favourite flavourings are teas and herbal infusions, flower waters, spices and organic essential oils. Wherever possible, she uses fresh, seasonal and organic ingredients, carefully sourced and hand-picked, with a special attention given to Fairtrade products.
£25.00read more > -
Your Brick Oven
Russell Jeavons
Maggie Beer
In 1992 Russell Jeavons opened, and cooked at, a unique restaurant in an old cottage in one of South Australia’s prized wine districts. It was famous for the fact that it only opened on one night of the week, on a Friday night but is famous most of all for its fresh, simple food cooked entirely in Russell’s wood-fired brick ovens. The first part of his unique book is a step-by-step guide that takes you through the stages of building an oven, from choosing the site to firing up for your first bake. Part 2 explains how to cook in the oven with invaluable tips for brick oven cooks and includes recipes for sour dough bread, pizza, dukkah, traditional English roasts and some of Russell’s famous desserts.
£12.99read more > -
Homemade Vegan Cheese, Yoghurt and Milk
Yvonne Hölzl-Singh
Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan ‘milk classics’ to make. In addition to the cheeses, you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the ‘pizza cheese’. Finally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself? You’ll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.
£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. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country: endives, mussels, herrings, white asparagus, Brussels sprouts, mustard, beer and chocolate. There are national dishes such as waterzooi, moules frites, hutsepot, stoemp and of course waffles. For the adventurous cook there is much to explore in this varied and perhaps unfamiliar cuisine.
As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal?
£25.00read more > -
Middle Eastern Cookery
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. His Middle Eastern Cookery is regarded as the seminal work on the subject but it had been out of print for twenty years with second hand copies on offer for over four hundred pounds, such was its scarcity and popularity.
£20.00read more >
