Learn how to craft truly beautiful nougat, the way they used to do it. This vintage-style book is a kitchen staple for any creative cooks wanting to take a trip back to the golden age of nougat-making. This little tome will guide you through the nougat-making process, including a brief history of the sweet treats, as well as lots of traditional recipes to try out. With this book at your disposal you can turn your humble kitchen into a hub of nougat-making activity. What's more, you don't need lots of equipment or a vast array of ingredients to get started. As well as lots of classic recipes this book is filled with nougat-making tips and techniques you can try as soon as you have mastered the basics. The How They Used To Do It series will take you back to the golden age of practical skills; an age where making and mending, cooking and preserving, brewing and bottling, were all done within the home. The series will instruct you in a whole range of traditional skills that have fallen out of use, putting old knowledge into new hands. Using household items, nifty hints and tricks, and a little creativity you will be surprised what you can achieve.

New England Soup Factory soups are like no other soups, and now you can recreate them in your own home. Soups will no longer be the appetizers or side dishes thanks to the delicious and easy-to-follow recipes found in the?New England Soup Factory Cookbook. With more than 100+ of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography, get ready to delight all your friends at your next gathering. The collection of soups in the New England Soup Factory Cookbook are both scrumptious and versatile to all occasions. The New England Soup Factory is the legendary Boston-based restaurant offering a mix of soups, salads, and sandwiches so good that it claimed the Best of Boston award four times. Owner Marjorie Druker gives you access to all the ingredients, recipes, and cooking methods that put the New England Soup Factory on the map. The New England Soup Factory Cookbook contains 100+ of Boston's best-tasting traditional and creative soup recipes such as... New England Clam Chowder Wild Mushroom and Barley Soup Curried Crab and Coconut Soup Raspberry-Nectarine Gazpacho Cucumber-Buttermilk Soup The New England Soup Factory Cookbook also offers recipes perfect for... Holiday parties and family dinners Church potlucks and school get-togethers Work picnics and lunches Tailgating, Super Bowl parties, and any sports event Fall evenings and summer nights Cookouts and pool parties 4th of July, Thanksgiving, Easter, and Christmas This cookbook is the ideal Christmas or birthday gift for any chef regardless of experience. Don't forget to consider it while you plan your next Thanksgiving or Easter family meal.

In Service, chef Anna Hedworth takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants.

Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb & Raspberry for breakfast, BBQ Bavette & Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel & Samphire for Dinner, Blood Orange, Cardamom & Olive Oil Cake for dessert and an array of drinks and seasonal preserves – this is an inspirational collection of stunning dishes.

In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.

Steaming tureens of savory aromatic broths conjure up memories of leaf-swept autumn days and cold winter nights. A time-honored prescription for a cold or the flu, soups have long soothed and nourished both body and spirit. After all, there's nothing more heartwarming and comforting on a chilly evening than a hot bowl of homemade soup. "Soup Classics from Custom Catering" is a road map back to the days of delicious, made-from-scratch soups. With more than fifty recipes, you're guaranteed to find the ideal soup for any occasion or event, big or small. Joan Gavagan combines wholesome ingredients and delectable spices to create timeless flavors sure to please even the most finicky eater. Her mouth-watering recipes include: Classic Minestrone Rocky and Barb's Italian Clam Chowder Rudy's Delight Frank's Cream of Peanut Italian Meatball And many more This cookbook lovingly shows the simple joy of sharing home-made soup with friends and family.

A delight for fans of Fluke's "New York Times"-bestselling series and for foodies everywhere, this beautifully packaged volume combines the most mouthwatering Hannah Swensen recipes along with new recipes and charming vignettes featuring favorite Lake Eden characters.

Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both a vintage cookery classic and a useful manual for anyone with a sweet tooth. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include Utensils For Candy Making Materials Used in Candy Making Table of Weights and Measures Preparation Hints and Recipes Uncooked Candies Chocolates How To Prepare and Use Fondant The Making of Nougats The Making of Marzipans How To Glace Fruit and Nuts All Sorts of Fudges The Making of Caramels All Sorts of Taffies A Variety of Candies Mixed Bonbons

Learn how to craft truly beautiful fudge, the way they used to do it. This vintage-style book is a kitchen staple for any creative cooks wanting to take a trip back to the golden age of fudge-making. This book will guide you through the fudge-making process, including a brief history of the sweet treats, confectionery techniques, the best kind of equipment to use and lots of classic fudge recipes to try out. The How They Used To Do It series will take you back to the golden age of practical skills; an age where making and mending, cooking and preserving, brewing and bottling, were all done within the home. The series will instruct you in a whole range of traditional skills that have fallen out of use, putting old knowledge into new hands. Using household items, nifty hints and tricks, and a little creativity you will be surprised what you can achieve.

Who inspired Jamie Oliver to put a premium on fresh, 'naked' food? Who influenced Sylvia Woods' talent for titillating the sweet tooth? It just might have something to do with their mothers. Now, in this one-of-a-kind cookbook, America's top celebrity chefs divulge the cooking secrets that started it all. Mom's Secret Recipe File features endearing stories, approachable recipes, family cooking lore, valuable tips, and timeless advice from each chef/mother pair. The duos are featured in 'mini chapters' that begin with short introductions written by the chefs-a favorite memory about how their moms' cooking styles inspired their own-followed by four recipes from their moms' secret files.Mom's Secret Recipe File is not only a perfect Mother's Day gift, it's sure to become a cooking classic.

This ends the perpetual cycle of food ignorance! Christine Ravago brings to your apartments what mom forgot to teach you about food and cooking. Thawed contains the fundamentals of cooking through easy recipes, photographs, and basic guidelines for buying and storing food, grilling, and entertaining. After the first few years of college or even your first years starting a career and after you've had enough greasy pizza and microwave dinners, Thawed serves as a fool-proof start to your cooking repertoire. Thawed fuses timeless recipes with sugar and spice to bring you excitingly modern meals to pass on for generations. The recipes featured in Thawed have been tested and tasted by your peers, and the results are in...it's easy! Whether it's to impress the girl you just started dating, to gather friends together for a round of juicy gossip, or to celebrate youth, Thawed provides you with the cooking know-how and elegant meals that will leave your guests utterly astonished.