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Books : Cooking, Food & Wine : Regional & International : European : English, Scottish & Welsh
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An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.”
Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.
Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.
The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.
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"Good cooking depends on two things: common sense and good taste."In England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes.
In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author’s impeccable expertise, this cookbook can help anyone -- from the novice cook to the experienced chef -- prepare down-right delicious cuisine . . . and enjoy every minute of it!
Irresistible recipes in this book include:
- Eggs Florentine
- Chocolate Tart
- Poached Salmon with Beurre Blanc
- And, of course, the book’s namesake recipe, Roast Chicken
Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world’s equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.
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With over 100 recipes and Simon Wheeler’s acclaimed photography, The River Cottage Cookbook is a very original book that will appeal to all downshifters and to those who prefer their food to be full-blooded and wholesome.
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Fish and chips; roast chicken; spaghetti bolognese; steak and salad; pizza; sausages and mashed potatoes; black forest cake; and treacle tart and ice cream: all as good as they can possibly be. With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute last word in how to cook these timeless dishes. He looks at the origin of the dishes, how to find the best ingredients (in America as well as in the UK) and what to look for, and, of course, how to cook them to perfection. Along the way, readers are treated to priceless culinary lessons: everything from how to cut potatoes for flawless frying to where to find the choicest beef to the two secret ingredients in spaghetti Bolognese (nutmeg and cream!). Lavishly illustrated with gorgeous photos, and including “perfect” recipes for each dish, this unrivaled book deserves a place as a staple in every cook’s home.
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La Vie En ROSE -- New cookbook takes recipes from one of Paris's most fashionable restaurants and places it in the eager hands of home cooks.It might come as a surprise to some that one of the most trendy and successful bakeries in Paris is run by an Englishwoman. But it shouldn't. With the triumphant success of Rose Bakery in Paris's 9th Arrondissement, Rose Carrarini quickly earned a reputation for creating simple, yet uncompromising foods that focus on the importance of using fresh, flavorful ingredients and a loving attention to detail. Like the Rose Bakery itself, Carrarini's new cookbook BREAKFAST, LUNCH, TEA: The Many Little Meals of Rose Bakery dissolves the distinctions between restaurant cooking and home cooking, and holds firm to the belief that flavor need not be complicated.
Carrarini has always believed that simplicity is the key ingredient to great food and a great life, and it was this philosophy that led her to open London's influential Villandry in 1988 and Rose Bakery, the Anglo-French restaurant in 2002. Tucked away on a side street near the Gare du Nord, Parisians line up daily to sample the lunchtime display of salads, tarts, cakes, and light fare at the charming bôite. At Rose Bakery, it is evident that Love of food has become a universal language.
It is this universal language that makes BREAKFAST, LUNCH, TEA pure delight with recipes from 100 of Rose Bakery's most popular dishes, from breakfast staples such as Crispy Granola to afternoon treats, including Sticky Toffee Pudding and Carrot Cake, as well as soups, risottos and other perfect dishes for a light lunch.
In BREAKFAST, LUNCH, TEA simplicity is indeed the golden rule, from the recipes and techniques to the structure of the cookbook itself. The book begins with a chapter on techniques and ingredients, with thoughts and advice on such matters as peeling, oven temperatures, and moisture, and descriptions and tips for such ingredients as olive oil, butter, vanilla, and marigold. Then Carrarini moves straight into Breakfast, providing dozens of simple and delicious recipes, including Fresh Mixed Fruit Salad, Lime Grapefruit and Ginger Juice, Honey Granola, Traditional Porridge, Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones. Lunch begins with numerous soups, salads, pastries, and risottos, and then provides main courses that range from Asparagus and Almond Salad with Chicken to Braised Lamb Shank with Cumin, Aubergine and Chickpeas.
BREAKFAST, LUNCH, TEA saves the best for last. The Tea chapter features more than fifty of the tarts, cakes, cookies, tray bakes, and puddings that have made Rose Bakery world famous and locally adored, including Lemon Blueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, Hazelnut Brownies, Apple and Blackberry Crumble, and Apricot Sorbet, just to name a few.
More than 100 specially commissioned photographs from acclaimed photographer Toby Glanville make BREAKFAST, LUNCH, TEA a visually rich cookbook, allowing each recipe to seduce the senses from the very first read. These pictures are populated with the food, people, and shop atmosphere that make Rose Bakery so special.
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Afternoon tea is the english meal-time institution, a social as well as a culinary event.
It is precisely this atmosphere which is embodied in the Palm Court Tearoom at the Ritz in London, which for many years has been one of the most delightful and traditional places to take tea.
The London Ritz Book of Afternoon Tea captures the essence of this traditional British occasion and provides the reader with all the Ritz expertize in the ceremony as well as over 50 recipes, illustrated with passages from Dickens to Oscar Wilde and charming drawings.
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In his Malt Whisky Companion, Michael Jackson—past winner of The Glenfiddich Trophy and no fewer than five Glenfiddich Awards—was the first writer to describe in detail the aromas and flavors of Scotland’s most famous product. Now he goes even deeper into the world of whisky, discussing the terroir that shapes the taste of this classic liquor. Jackson’s passion for Scotland and its whiskies comes through clearly and deliciously, and photographer Harry Cory Wright (Strand: The Shifting Sands of the Outer Hebrides) beautifully captures the landscape’s magnificent colors and textures. Whether studying the ancient forms of barley in the Orkneys, drinking tea with peat-cutters while a storm brews over Islay, or preferring the finished product by the shore at sundown, they bring a personal understanding to the magic of malt.
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This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.
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He has changed the way Britain eats, has cooked for prime ministers, has thrown Hollywood actresses out of his restaurants, is one of only three chefs in England whose restaurant is rated at three Michelin stars, and is on record for swearing more times in a single hour of prime-time television than anyone in the history of British broadcasting. Better known in the United States as the host of FOX's Hell's Kitchen, this former professional soccer player is one of the most driven, successful, and angry chefs around, and this first major biography details his story. Nothing is off-limits when Ramsay talks. He discusses the violent, alcoholic, absent father who died just days after the pair had been reconciled as adults; the best friend and protégé whose bizarre suicide came hours after the two had shared a final meal; the decade-long battle to save his younger brother from heroin addiction and crime; and the real reason why Ramsay wasn't at the birth of any of his four children—and has never changed a diaper in his life. Sometimes hilarious and frequently heartbreaking, Gordon Ramsay's inspiring tale runs from the low-income housing of Glasgow to the picture-postcard countryside of Stratford-upon-Avon to some of the finest and most expensive restaurants in the world.
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From the proprietor of St. John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you’ll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig’s ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep’s milk yogurt and goat’s curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.
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Inspirational, original and insightful, Essence is two-star Michelin chef David Everitt-Matthias's stunning contribution to the world of top-flight cookery book writing. A chef at the height of his powers with the rare gift of being able to put eloquently into words what he feels about the food he cooks and how and why he creates the food he does.
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Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.
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An almost forgotten classic though a founding text of Victorian middle-class identity,Mrs. Beeton's Book of Household Management is a volume of insight and common sense. Written by what one might now describe as a Victorian Martha Stewart, the book offers advice on fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy verbosity or heavy moralizing, Beeton's book is a revelation: it explores the foods of Europe and beyond, suggesting new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately frugal and fashionable, anxious and self confident, the book highlights the concerns of the growing Victorian middle-class at a key moment in its history. This abridged edition serves as a cookery book, while documenting a significant aspect of Victorian social and cultural history.
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Jane Austen wrote her novels in the midst of a large and sociable family. Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, which offered numerous occasions for convivial eating and drinking. One of Jane’s dearest friends, Martha Lloyd, lived with the family for many years and recorded in her “Household Book” over 100 recipes enjoyed by the Austens. A selection of this family fare, now thoroughly tested and modernized for today’s cooks, is recreated here, together with some of the more sophisticated dishes which Jane and her characters would have enjoyed at balls, picnics, and supper parties. A fascinating introduction describes Jane’s own interest in food, drawing upon both the novels and her letters, and explains the social conventions of shopping, eating, and entertaining in late Georgian and Regency England. The book is illustrated throughout with delightful contemporary line drawings, prints, and watercolours.
Authentic recipes, modernized for today’s cooks, include:
• Buttered Prawns
• Wine-Roasted Gammon and Pigeon Pie
• Broil’d Eggs
• White Soup and Salmagundy
• Pyramid Creams
• Martha’s Almond Cheesecakes
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Jane Grigson’s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them á la chinoise. Others, such as the carambola, described by the author as looking “like a small banana gone mad,” will no doubt be happy discoveries.You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits.All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.