This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

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.

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.

Nothing cooks better than cast iron. Here at last is a cookbook for this most simple and versatile cookware, favorite of campfires and country kitchens for generations. With complete directions for seasoning and care, "Cast-Iron Cooking" features over seventy-five recipes, from johnnycakes to blackened redfish--all ladled out with A. D. Livingston's unique blend of good humor, savvy cooking sense, and plain talk.

"Cast-iron cooking may be the wave of the past, but A. D. Livingston has brought it back to the future. This book's a dandy, packed with great information and criminally delicious recipes, all well sprinkled with Livingston's peppery wit. So long, wimpy pots and Teflon skillets Cast iron is back "--Patrick McManus, author of "The Night the Bear Ate Goombaw" "A kitchen without cast iron is like a schooner without sails. A. D. Livingston has got his 'old black magic' down to an art--a simmering, aromatic art."--John Egerton, author of "Southern Food"