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.

    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.

    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.

    A comprehensive compendium of over 200 carefully-tested recipes, lavishly illustrated with  diagrams, drawings, cartoons, and photographs.

    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).