by
Hyslop, Leah.
Call Number
641.309421
Publication Date
2018
Format:
Electronic Resources
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0.0371
by
Cohen, Tricia.
Call Number
641.5942
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0477
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by
Fearnley-Whittingstall, Hugh, author.
Call Number
641.563 RIV
Publication Date
2016
Summary
'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Format:
Books
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0.0516
by
Bloomfield, April.
Call Number
641.65
Publication Date
2015
Format:
Electronic Resources
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0.0432
by
Edwards, Larry.
Call Number
641.5
Publication Date
2014
Summary
The PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwardian table with its:? Infinite variety of breads?Dinner Biscuits, Estate Oat Bread, Downton Dinner Rolls, and many more? Soups?Majestic Potato Soup, Royal Cheddar Cheese Soup, Stilton Chowder? Side Dishes?Asparagus in Cider
Format:
Electronic Resources
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0.0460
by
St. Clair, Lady Harriet.
Call Number
641.5
Publication Date
2012
Format:
Electronic Resources
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0.0857
by
Bloomfield, April.
Call Number
641.59410000000003
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.0460
Call Number
XX(272897.1)
Publication Date
1940
Summary
This cookbook is a collection of recipes contributed by celebrities, politicians, athletes, and chefs from Great Britain. The recipes are intended to avoid food waste and make the most of wartime rationed ingredients while maintaining variety and a well-balanced diet. Included are recipes for cakes and scones, cheese dishes, fish, meat and meatless dishes, puddings, snacks, soups, and salads.
Format:
Electronic Resources
Relevance:
0.0884
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