The Complete Cookery Course is the book that has taken pride of place in kitchens for over 30 years. It's a cookbook that you will return to again and again, including recipes for all-time classics like Taramasalata, Boeuf Bourguignonne, Gratin Dauphinois and Rich Bread and Butter Pudding. As clear and comprehensive as ever, Delia’s recipes are suitable for beginners as well as more experienced cooks, providing you with all you need for a lifetime of cooking and eating well. To celebrate the 30th anniversary of the first publication of the omnibus edition and sales of over 6 million copies across all editions, Delia’s Complete Cookery Course has been re-issued with a fresh, new jacket.

    . . and the Boston Herald referred to her as �1/2the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.�1/2 The New York Times described her simply and succinctly as �1/2the Indian cuisine authority.�1/2 For many years a best-selling cookbook, Madhur Jaffrey�1/2s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.

    Key features of this new Sixth Edition include:* Over 100 new, fully tested recipes* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages* New culinarE-Companion recipe management software features user-friendly navigation and robust content

    An incomparable variety of enticing recipes (more than eight hundred) . . . Basic gardening information . . . Shopping tips for nongardeners . . . Cooking inspirations for whatever you’ve plucked from the garden today or found fresh in the market . . . Vegetables as accompaniments . . . Vegetables as main courses (including recipes that use meat, fish, and poultry) . . . Vegetable soups, appetizers, salads, relishes . . . Even vegetable breads, pies, cakes, cookies . . . And more, as demonstrated over the years on The Victory Garden public television series.A whole world of vegetable delight.

    Featuring 250 recipes, 23 holiday crafts & tons of tips throughout, this is a bumper guide to cooking for the festive season.

    To search out the finest Spanish recipes, Penelope Casas traveled over 25,000 miles, crisscrossing the country. Region by region, she found local cooks and discovered their secrets, often putting to paper recipes that had never before been set down. In The Foods and Wines of Spain, she brings us savory meat and fish pies from the Celtic lands of Galicia; a legendary bean dish from the coastal mountains of Asturias; the renowned romesco sauce of ground almonds and dried sweet peppers from Cataluña; paellas from the rice paddies of Valencia; simple but exquisite fish dishes from Andalucía; breads from the wheat fields of Castilla; honey-drenched pastries from Extremadura; and much more.

    500 full-color photographs.From the Hardcover edition.

    A full range of menus is featured, from picnics to informal suppers. Line drawings.

    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.

    This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.

    Well over 300 authentic and tested recipes in this thoroughly researched and comprehensive collection that has been praised by the New York Times as being what cookbooks should be and almost never are. Fascinating details throughout.

    Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness. The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.

    . . is a treasure. Written by two of the best-known food authorities in the U.S., the book makes the baking of bread a true labor of love."--San Francisco Chronicle

    This collection features an array of biscuit recipes suitable for every occasion as well as mouthwatering confections to serve with coffee.

    Illustrated by Alan Duns / Aldo Tutino

    

    This book covers the full range of terrines (a loaf of meat, seafood or vegetables, blended with elements that flavor and bind the main ingredients), pâtés (a terrine enclosed and baked in pastry), and galantines (a terrine contained in a whole boned bird or large cut of meat, which is poached instead of baked).

    It is based on the author's experience as head of the catering company "Glorious Food".

    A mouthwatering collection of recipes made famous by the renowned Cranks Restaurants chain.

    The dishes given, should delight the palates of the severest critics and gourmets. The recipes are in their pure form.

    

    

    The master French chef shares his recipes for the simple, good, satisfying food from his family's country kitchen.

    Menus for full meals, a glossary of ingredients, and a thorough index help to make this cookbook indispensable for vegetarian households and all who enjoy good food.

    The La Varenne Cooking Course

    "Breakfast at Brennan's" is a longstanding tradition among sophisticated visitors to the city. This collection of the Brennan family's distinctive Creole recipes was first issued in 1961 and has remained a favorite ever since.Author and columnist Hermann B. Deutsch recounts the fascinating story of the Brennan clan, telling how a family of poor Irish immigrants rose to become the premier restaurateurs in New Orleans. Numerous photographs and drawings illustrate the history of the family and their restaurant.The more than 150 recipes in the book include such time-honored Brennan's favorites as Bananas Foster, Trout Amandine, Pompano en Papillote, and Eggs Benedict. With more than 155,000 copies in print, Brennan's New Orleans Cookbook is a classic compendium of superb food from one of the nation's finest restaurants.

    

     The difference between a slut and their friend the slag, is that if a slut has no clean knickers she puts on the old ones. Her friend the slag just goes commando. The slut gets drunk and happy. The slag gets drunk and goes for other people’s husbands. Inside every repressed individual there is a fun-loving slut waiting to get out. Above all, a slut has style. Not for her is the promiscuous behaviour of their friend the slag. The slut is a warm-hearted, loving woman who enjoys her friends, her family and her food. She knows that the way to her man’s heart is through his stomach. "Forget the years of training that decree that in order to produce a meal you must suffer and make others suffer. If you don't like cooking, don't cook." "Mayonnaise is sneaky stuff and can sense a nervous beginner." "If you are the sort of person who need callouses on your knees from scrubbing the floor, or beads of sweat on your brow from kneading dough, put this book down. Everyone else read on for a course in instant entertaining"