by
Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Call Number
641.5954 KEN
Publication Date
2007 1885
Format:
Books
Relevance:
34720.0938
by
Grant, Doris M. L.
Call Number
ARC 641.5941 GRA
Publication Date
1936
Format:
Books
Relevance:
46123.4375
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by
General Electric Company (Great Britain)
Call Number
ARC ADV 641.5860941 GEC
Publication Date
1949
Format:
Books
Relevance:
52741.6016
by
The Parkinson Stove Co., Ltd.
Call Number
ARC ADV 641.5942 PAR
Publication Date
1959 1958 1957 1956 1955
Format:
Books
Relevance:
60132.6406
Call Number
ARC COM 641.5942 MEN
Publication Date
1970
Format:
Books
Relevance:
71813.6016
by
Beeton, Mrs (Isabella Mary), 1836-1865.
Call Number
ARC 641.5 BEE
Publication Date
1971
Format:
Books
Relevance:
77623.6797
by
Fletcher-Jones, Pamela
Call Number
ARC ADV 641.5942 COO
Publication Date
1974
Format:
Books
Relevance:
0.0685
by
Burnett, David.
Call Number
641.59540941
Publication Date
2009
Summary
A book tracing the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are draw
Format:
Electronic Resources
Relevance:
0.0635
by
Outlaw, Nathan, 1978- 1978-, author.
Call Number
641.692 OUT
Publication Date
2019
Summary
Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellent of Restaurant Nathan Outlaw. Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant's menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill. With photography from the legendary David Loftus, Restaurant Nathan Outlaw will be one of the most desirable cookery books of the year.
Format:
Electronic Resources
Relevance:
0.0342
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