by
de La Vallee Pegge, Samuel.
Call Number
XX(308343.1)
Publication Date
2021
Format:
Electronic Resources
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0.0676
by
Scott, Emily.
Call Number
641.5942
Publication Date
2021
Summary
An ode to Cornwall, to its magic and to the food.
Format:
Electronic Resources
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0.0617
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by
Hyslop, Leah.
Call Number
641.309421
Publication Date
2018
Format:
Electronic Resources
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0.0943
by
Cohen, Tricia.
Call Number
641.5942
Publication Date
2018
Format:
Electronic Resources
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0.0566
by
Forsberg, Marte Marie.
Call Number
641.5942
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0667
by
Straker, Vicky.
Call Number
330.942
Publication Date
2016
Format:
Electronic Resources
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0.0603
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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0.0409
by
Byrne, Aiden.
Call Number
641.59410000000003
Publication Date
2016
Summary
Rising Michelin-starred chef Aiden Byrne shares his passion for great British cooking, with 150 recipes that celebrate Britain's wonderful culinary heritage.
Format:
Electronic Resources
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0.0696
by
Grigson, Jane.
Call Number
641.5
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0943
by
Smith, Michael.
Call Number
641.5
Publication Date
2015
Summary
English food is enjoying a revival after decades spent in the shadow of European and other cuisines. Michael Smith's highly acclaimed book is centred on eighteenth-century recipes, but also delves back into Elizabethan and Stuart kitchens, and his skill in adapting historic dishes for the contemporary cook puts Almond Soup, Asparagus and Bacon Fraze, and Caveached Sole within easy reach of today's reader.Traditionally, English cooking was generous in its use of herbs and spices and adventurous in its combining of flavours, and Michael Smith's wide-ranging research uncovers dishes with a surpri
Format:
Electronic Resources
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0.0873
by
Bloomfield, April.
Call Number
641.65
Publication Date
2015
Format:
Electronic Resources
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0.0707
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
Relevance:
0.0658
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