Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while colour photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind.

    Larousse Gastronomique: The Encyclopedia of Food, Wine and Cookery

    I learned a lot about food from playing Harry Palmer' Michael CaineIf you look carefully at Harry Palmer's kitchen in the classic film ‘The Ipcress Files’ you will notice a newspaper pinned on the wall. This is one of Len Deighton's classic cookstrips, the series that ran for two years when he was the Observer food writer. Because before he became famous as the thriller writer of his generation, Len Deighton had trained as a pastry chef. He was also a brilliant graphic artist (his credits include the first ever UK cover for Kerouac's ‘On The Road’). ‘The Action Cookbook’ is the perfect mix of these two passions, created for the hero of his third passion.‘The Action Cook Book’ was once an instructional book for the bachelor male – a guide to sophisticated cooking for the would-be Harry Palmer. It now has a great following as a fabulous piece of nostalgia as well as retaining real credibility as a genuinely useful cook book.If you need to create the basic wine cellar (basic to Len Deighton – decidedly aspirational to the rest of us), or to learn how to cook full-bodied meals with a seductive touch (how could you resist brain soufflé? – ‘brains are a very good constituent for a souffle. They are delicious fried, or in any of the piquant wine sauces’), then this is the book for you.

    This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.

    From back cover: The Delicious Art of Baking BreadIf you want Irish oatmeal bread, Italian bread sticks, French or Alsatian sourdough bread, Jewish honey cakes, Swedish limpa, German buttermilk rye or the more exotic German farmer's herb - parmesan bread, you'll find it all here and much, much more!JOHN BRAUE has lovingly put together a collection of priceless recipes which have been handed down family to family, baker to baker, friend to friend, for generations.But this book is more than just a great collection of recipes.It is also an entertaining primer of fascinating bread lore such as the different properties of flours, the vast differeces in recipe results due to climate, altitude, and ovens and the little known techniques of baking perfection.Tucked between the recipes are dozens of wise hints on the good life, good baking, good humor, and good eating.UNCLE JOHN'S ORIGINAL BREAD BOOK is unique, refreshing, invaluable addition to every housewife's kitchen shelf.

    Nearly 200 recipes for traditional Irish fare.

    Subsequently issues in paperback.

    The new homemaker develops confidence from simple, relevant advice based on a blending of time-honored and modern observance. The experienced homemaker will value its practical advice on such topics as developing menus, planning a wedding, finding new books and records for cultural enrichment, meeting obligations in the community. All subjects are united by the underlying theme of the role of the woman in carrying on a meaningful tradition.