Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.
The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.
Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
Featuring 125 seminal cookbooks from the last 100 years, Cookbook Book is a celebration of the world's most beautiful, influential and informative cookbooks.
The Thinking Drinkers are Ben McFarland and Tom Sandham, two alcohol experts who have embarked on a selfless mission to improve your liquid life. Their mantra? 'Drink less, drink better.' Professional journalists with over 30 years of academic elbow-bending combined, this award-winning duo distil their drinks knowledge into this intoxicating armchair read, a cerebral sip through the culture of drink in its most fabulous fermented forms. The illuminating and amusing journey careers through the colourful agave fields of tequila and Wild West saloons of the USA, to the whisky wilderness of the Outer Hebrides, Gin's degenerate London lanes and the anarchic absinthe-addled avenues of France. Among the distinguished drinkers you'll meet along the way are Humphrey Bogart, Peter the Great, Mayahuel the Aztec Goddess, Jesus Christ, Hunter S Thompson and Vincent Van Gogh. Dedicated to more than 15 different kinds of drink, each chapter is steeped in extraordinary anecdotes, quirky historical facts, expert recommendations and eye-catching illustrations, bringing together the people, the places and the past behind each illustrious beverage. Through this hugely entertaining and highly convivial companion for the enlightened imbiber, the Thinking Drinkers prove that, contrary to common perception, some of life's answers can, in fact, be located at the bottom of a glass.
The English language version of Jeremy Oliver's Australian Wine Annual is released nationally on 28th October. Also translated into Mandarin Chinese and sold throughout mainland China, the 18th edition of this bestselling guide to Australian wine takes all the hard work out of selecting what wines to drink and cellar. This fully independent expert catalogue of the very best Australian wines at each price point features more than 300 wineries and nearly 14,000 wines, each of which Oliver has tasted himself! Amongst the hot tips are Jeremy's Wine of the Year and 9 finalists, his Top 100, plus his ever popular list of the best Australian wines for under $20. Non-technical and simple to follow, it presents a score out of 100 and a tasting note for the current release of each wine listed with colour coded charts of drinking windows indicating quality cellaring potential of back vintages. The book also features full colour labels of every wine making it as easy as possible for people to find the wines they want to taste and enjoy.
A spectacular guide to Australian, New Zealand and international wine from the country's leading magazine on the subject. Written by well-respected wine commentator Huon Hooke, the full-colour pages contain rankings, vintage guides, price benchmarks and tasting notes for recently released top wines with glorious photographs of the most beautiful vineyards. An attractive gift and must-have handbook for anyone interested in wine.
Here are 365 recipes, one recipe for each day of the year, originally published in calendar format in the 1930s by the Country Women's Association of New South Wales, now updated and republished for today's home cook. This is Australian country cooking at its best, making the most of seasonal produce and inexpensive, tasty ingredients. Here you will find salmon puffs, fricassee of rabbit, peach and raisin pie, rice flummery, Country Women's raffle cake - recipes that evoke the indomitable spirit of the country women of New South Wales.
As Australia's best-known chef, Neil Perry is often associated with the food served at his successful restaurants around Australia, from the flagship contemporary Australian fine diner Rockpool, to his popular Rockpool Bar & Grill steakhouses and the Asian flavours of Spice Temple. However, this book is a celebration of cooking at home, with more than 100 recipes that focus on flavoursome food for any weekend occasion. Whether you're looking for an easy and delicious family stir-fry on a Friday night, clever ideas for Saturday dinner party menus, or preparing a slow-cooked Sunday feast for friends, this book has an inspiring and accessible recipe for you.
'I was lucky enough to grow up in a family of foodies: my brother is a chef, my mum is a great cook, and my dad is a wonderful eater! No wonder I have such a passion for the food of my homeland.' In her second cookbook, Italian-born Silvia Colloca returns to the villages where she spent her childhood, in the regions of Abruzzo, Marche and Molise. Reuniting with family and close friends, Silvia celebrates the incredible array of fresh produce, its marked regional variations, and how this affects the local cuisine. With her trademark warmth and good humour, Silvia shares family stories and recipes that are close to her heart, and shows how simply a handful of seasonal ingredients can be transformed into something truly exceptional, including homemade ricotta, roast potatoes with bay leaves and cured pork cheek, handmade noodles with monkfish ragu, wine-drenched peaches with mascarpone cream and the intriguing-sounding 'bear's cake'!
A little more than a decade ago, Swiss-born chef Heinz von Holzen wrote the first cookbook to document Bali's incredible cuisine. Now, von Holzen broadens his scope to include all the fabled Spice Islands of Indonesia. The Food of Indonesia shares seventy-nine tantalizing recipes for the most popular dishes--along with detailed descriptions of cooking methods and ingredients--from across the archipelago. Readers will want to try spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satays and barbecued poultry dishes from Bali and Lombok, and superb but lesser-known dishes from Kalimantan and the remote eastern isles of Indonesia. In addition to an astonishing array of exciting recipes, von Holzen provides background on a nation that encompasses the most astonishing physical and cultural diversity in Asia. Written and photographed by von Holzen, The Food of Indonesia makes it easy for anyone who has ever traveled--or dreams of traveling--to the Spice Islands to reproduce its irresistible, fresh flavors at home. Recipes include: Classic Gado GadoSoto Ayam with Potato croquettesStewed Pineapple with Coconut and Indonesian SpicesEggplant in Tamarind BrothJavanese Fried ChickenSpicy Padang-style EggsFried Fish with Tomato SambalBeef RendangMenadonese Ginger PorkBanana Fritters
This is a narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle. Jean-Pierre and Denise Moulle met on a street corner in Berkeley, California, in 1980; six months later they were married. 'French Roots' is the story of their lives told through the food they cook - beginning with the dishes of old-world France, the couple's birthplace, and focusing on the simple, pared-down preparations of French food common in the postwar period. The story then travels to the San Francisco Bay Area in the 1970s, where Jean-Pierre was appointed executive chef at Chez Panisse when California cuisine was just emerging as a distinctive and important style, and where Denise began importing French wine.
A super-sweet guide to all your favourite sweets from years gone by. A History of Sweets in 50 Wrappers is a colourful and comical history of sweets and chocolates. If you ever dreamt of being the Milkybar Kid, if you remember when Snickers were Marathons and Double Deckers had raisins in them, if you ever checked the colour of your next Fruit Pastille before offering it out, this book is for you. It will lead you down memory lane until you reach the corner shop and load up a 10p mix-up bag. Fully illustrated, with hundreds of classic wrappers and adverts, A History of Sweets in 50 Wrappers is packed full of memories, fun facts, historical research ...and lots and lots of sweets!
This isn't just any cookery book. It is Mastering the Art of French Cooking , first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy . (A. A. Gill, The Times ).
This title features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.
In her practical and pretty book, the leading exponent of this extremely popular form of cake decorating shows the reader how to turn cakes into literal works of art using fondant painted with edible colours. The Painted Cake provides detailed step-by-step instructions for more than 20 projects. These encompass cooking, constructing and painting baked goods ranging from single-level to multi-tiered cakes, as well as cupcakes and cookies. Most featured projects use a freehand painting technique, but templates of design elements are included where appropriate. The book progresses from the simplest projects through to more advanced, and includes detailed information on basic techniques and essential materials and equipment.
Rice: A Global History presents in detail the historical journey that rice has taken, from its early origin as a staple food in Asian and West African countries to its ubiquitous place in meals across the world today. Rice has become a significant and indispensable agricultural product worldwide, often through slavery, indentured labour and immigration. An important part of many well-known and popular dishes, rice is both a key ingredient of high-end cuisine and a staple of more inexpensive, everyday meals. This dichotomy has existed since the early years of the grain's burgeoning popularity, when the rice trade was driven simultaneously by profits from the high-status commercial export of rice and the lower-quality rice eaten by workers and labourers. Increasing urbanization and the rise of marketing, advertising and military requirements have all influenced the role of rice retail through the years. Though not heavily traded worldwide, rice has long had a strong influence on the global political scene.It also has deep emotional significance at the table, where it holds great importance integral to many ethnic identities and appears in cultural rituals, literature, music, painting and poetry. Our cultural habits, the arts and the myriad ways in which we plant, harvest, package and consume rice help to define peoples all over the world. Containing an array of delicious recipes as well as delving into the history of this essential grain, Rice is an engaging look at one of our most enriching foods.
Made from distilled grape wine and produced in countries spanning the globe, brandy is a spirit loved by many, long associated with refined taste and sophisticated consumption. Yet it has recently welcomed a new surge in popularity thanks to exciting new cocktail trends - today it has taken on a new life in the world of mixology. Cognac - the illustrious and elegant, amber brandy - is currently one of the most fashionable components of high-end mixed drinks, consumed in the world's coolest bars. From the spirit's most recognized examples to often overlooked varieties such as Armagnac, this book delves into the fascinating history of this globally consumed beverage. A richly illustrated book, Brandy takes readers on a journey from the alchemists of the Middle Ages to present-day mixology hotspots, chronicling the contributions of many cultures to the history of the drink and the beautiful locations in which it is produced. For those also inclined to imbibe, the book offers advice on buying, storing and serving brandy, and features classic and new cocktail recipes for both connoisseurs and first-time drinkers to enjoy.
Figs, fresh and dried, have become the fruit of celebrations and festivities throughout the Western world, and have been typically associated with Christmastime since the nineteenth century. In Figs: A Global History, David Sutton examines the festive and celebratory importance of figs in many countries by placing this luscious and festive fruit in its historical context. Beginning with an account of the strange biology of the fig - which is botanically not a fruit at all, but rather a cluster of ingrowing flowers - Sutton moves on to consider the Arabian origins of figs, including the possibility that the earliest fig seeds were transported from Yemen to Mesopotamia in the dung of donkeys. Proposing that the 'forbidden fruit' eaten by Adam and Eve was in fact a fig rather than an apple, this book explores the history of the fruit in fascinating detail, from the Crusaders to the wonderful fig festivals of the modern world. Including numerous recipes both sweet and savoury, and countless facts, myths and stories about the fig, such as the bizarre tale of the American fig-wasp, Figs is a fascinating account of this unique and delicious food.
Sauces have the ability to transform any food from dull to delectable; they are food enhancers that define national cuisines. They can be savoury or sweet, simple or complex, served as a side dish or presented as the main event. Sauces: A Global History takes readers on a journey from fermented sauces in fifth-century China to present-day cuisine, where sauces that are barely recognizable as such - foams, ices, smokes - are found in the increasingly popular world of molecular gastronomy. This book examines sauce as a globe-crossing phenomenon, a culinary concept that followed trade routes from East to West and helped seafaring explorers add flavour to their monotonous rations. Tracing the evolution of food technology through the centuries, Sauces explores the development of this gastronomic art, from the use of simple bread thickeners to the smooth sauces we know today. It examines the controversies that sauces have created over the years, including debates about salsa overtaking ketchup in popularity and disputes over the Indian roots of British 'Worcestershire' sauce. It also relates the history of American ketchup and Tabasco sauce, which remain globally popular today.For sauce experts and novices alike, this book will encourage readers to take part in the debate over the definition of sauce, and to give sauce its due as an essential part of our eating habits.