by
Hartley, Dorothy.
Call Number
ARC 641.5942 HAR
Publication Date
1954
Format:
Books
Relevance:
1.7678
by
Burton-Race, John, 1957-
Call Number
641.5942 RAC
Publication Date
2005
Format:
Books
Relevance:
1.4434
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by
Chapman, Kit
Call Number
ARC 641.5942 CHA
Publication Date
1989
Format:
Books
Relevance:
1.4434
Call Number
ARC 641.5 COM
Publication Date
1939 1938 1937 1936 1935
Format:
Books
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1.2500
by
Cobbett, Anne
Call Number
ARC 641.5942 COB
Publication Date
1973 1851
Format:
Books
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1.1180
by
Soyer, Alexis, 1809-1858.
Call Number
ARC 641.5 SOY
Publication Date
1861
Summary
One of the most popular cookbooks of the 19th century, originally dictated to the maids in the Reform Club kitchen, which Soyer collaborated in designing and where he cooked 1837-50. Includes a plan of the Reform Club kitchen, plus a folding menu from the Club.
Format:
Books
Relevance:
0.5838
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
Relevance:
0.2165
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