Presenting a new and innovative kosher cook-book, based on chef Chaim's personal experiences with non-kosher foods worldwide, made kosher. As a master chef, and longtime fellow of the Culinary Institute of America (CIA), as well as a lifetime member of the Vatel Society of Paris, chef Chaim has masterfully combined his talent with his knowledge of famous, internationally known, foods. Follow his simple-to-prepare recipes, based on combining fresh and healthy ingredients, to create enjoyable and special kosher dishes. These recipes are also known by his friends as ""Chaim's soul food."" ""I was missing non-Kosher ... until I found this book!!""

Dan Toombs a.k.a The Curry Guy has spent the last two decades travelling and researching the best curries the world has to offer. In Curry Guy One Pot his mission is to bring you all the best one-pot curries, stews, soups, stir-fries, braises and roasts you could ever need.

Dan has drawn over 150 recipes from a lifetime of global travels, spending over five months on the road researching this book. Collaborating with local chefs and restaurants all over the world, he has developed an extraordinary collection of spicy delights, from Malaysian Devil Curry to Sri Lankan Black Pork Curry, Cape Malay Bobotie to Hungarian Goulash. Plus his popular curry house dishes no longer need a base sauce to taste just as delicious, including Chicken Tikka Masala, Beef Madras and Chicken Dhansak.

Packed with beautiful colour photography, and featuring tips and tricks to make the perfect dish every time, Curry Guy One Pot will transport you thousands of miles without having to leave your own kitchen!

"These essays are noble relics indeed, and Jekyll has the puff-pastry touch."--BookForum

"Three cheers to Persephone Books for publishing this witty, sharp writer, nostalgic but unsentimental, humorous but precise, erudite and always elegant."--"Country Living"

"Kitchen Essays is a rare thing, a cookbook that is as fun to read as its food is to eat."--"Sunday Herald" (Glasgow)

" An] exquisitely reprinted period piece."--"BBC Good Food" magazine

First published in "The Times" (London) during the 1920s, "Kitchen Essays" explains the proper way to make Lobster Newburg while offering fascinating insight into the social history of England.

Agnes Jekyll felt that cooking should fit the occasion and temperament and states that "a large crayfish or lobster rearing itself menacingly on its tail seems quite at home on a sideboard of a Brighton hotel-de-luxe, but will intimidate a shy guest at a small dinner-party." And that "a hardy sportsman should not be fed in the same way as a depressed financier."

Agnes Jekyll (1860-1937) was the daughter of William Graham, Liberal MP for Glasgow and patron of the Pre-Raphaelites. A celebrated hostess and entertainer, her first dinner party included Robert Browning, John Ruskin, and Edward Burne-Jones. She lived in Surrey, England.

"So, Chef Ike, when are you going to write a cookbook?"

This is a question that Chef Ike, a popular culinary educator in North Carolina, has heard countless times over four decades in the kitchen and the classroom. Realizing that there's truly no time like the present, Chef Ike puts nearly forty years of experience and love into the creation of this gift to his students and fans. In his opinion, travel is the best teacher-and he has gathered his favorite international discoveries for you.

Chef Ike has done the math for you, too. These easy-to-follow recipes also include precalculated ingredient lists, allowing you to easily scale the recipe to accurately create delicious food for a few friends, a small group, or a large crowd.

Whether you enjoy cooking for your family and friends, creating memorable dinner parties, or dreaming of one day running your own catering company, Chef Ike can help. This collection showcases his favorite international, regional, and local dishes, providing detailed instructions on how to make them in your own kitchen. Plus, it's also perfect for the young-or young-at-heart-who want to try their hand at cooking.

This early work will delight cooks and food historians alike. A little book of Indian recipes that was intended to introduce some Indian dishes to the Western palate. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Originally published in 1918. Preface: We have analyzed the processes; discovered micro-organisms that hinder or help; perfected devices and machines; devised tests of many kinds; studied the chemistry; developed markets for standardized commodities. Here is one of the old established farm industries that witin a generation has passed from the housewife and the home made-made hand press to highly perfected factory processes employing skilled service and handling milk by the many tons from whole communities of cows. This is an example of the great changes in agricultural practice. This book is intended as a guide in the interpretation of the process of making and handling a series of important varieties of cheese. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018 From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice. The Christmas Chronicles is the story of Nigel Slater's love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months. Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comte and Taleggio, salt crust potatoes with blue cheese and goat's curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread. Packed with feasts, folktales, myths and memoir and all told in Nigel's warm and intimate signature style, The Christmas Chronicles is the only book you'll ever need for winter.

Slow Cooker Comfort Foods includes 150 recipes for Mexican dishes, soups, chilis, chicken, turkey, side dishes and appetizers. There is also a tasty assortment of stews, pork dishes, beef recipes, casseroles and desserts that everyone will enjoy. You will find many recipes you'll love inside Slow Cooker Comfort Foods cookbook including the tastiest, easiest recipes that are perfect for work nights, family gatherings and leisurely weekends. These recipes use ingredients you'll find right on your pantry shelves or at a nearby store, and with no-fuss slow cooking, you're out of the kitchen while your meal virtually cooks itself. Your slow cooker is an easy way to have a great meal ready and waiting at the end of a busy demanding day. With recipes like Beer Cheese Soup, Tex-Mex Turkey and Cranberry-Orange Pork Roast, you will find recipes your family will be asking for again and again.

This is a delicious read for any vegetarian or health food enthusiast and includes much information that is still useful and practical today. Contents Include: Introductory; Stocks and Soups; Entrees; Releves; Vegetable Chaufroix and Salads; Nuts and Nut Dishes; Eggs; Eggs - Omelets, Pancakes, and Fritters; Cheese; Macaroni, Rice, Gnocchi, etc.; Sauces and Garnishes. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

50 party recipes to suit every occasion, from award-winning food writer Kate Young. It's time to spend time with those we love most. It's time to party. In The Little Library Parties, Kate Young draws on all of her experience catering for weddings and events, and her love of cooking for friends, to provide 50 sensational new recipes for entertaining. From dinner party feasts and canapes for a crowd, to barbeques, tea parties, house parties and that all important morning-after tonic, Kate provides delicious and joyful recipes - as always, inspired by her favourite literature - to ensure your get-together tastes delicious. With beautiful photographs throughout and in a gorgeous, giftable format, this is the perfect book to help you kick off the party season. 'Transportative... [The] recipes are enhancing and useful' Caroline Eden, TLS on The Little Library Christmas

Travel through the otherworldly culinary adventures of the Halo universe! They say an army marches on its stomach, and the UNSC is no exception! Learn to make awesome appetizers, sumptuous snacks, decadent desserts, and main dishes to fuel even the hungriest of Spartans on the longest of missions. With step-by-step instructions and beautiful photography, this book gives you everything you need to go from Master Chief to Master Chef. OVER 70 RECIPES FOR EVERY OCCASION: From portable snacks you can take with you in the Warthog to decadent spreads to feed the entire squadron, this book contains recipes to satisfy every UNSC member and beyond! PERFECT FOR COOKS OF EVERY SKILL LEVEL: With step-by step directions and beautiful photos, learn to make foods inspired by the iconic Halo universe--whether you're an experienced cook or a raw recruit, this book gives you the intel you need to complete your culinary mission. INSPIRING PHOTOGRAPHY: Gorgeous photos of finished recipes help ensure success. A STUNNING ADDITION TO YOUR COLLECTION: This exquisitely detailed hardcover book is the perfect acquisition for your kitchen library--a must have for every Halo fan.

'Ever wondered how to cook Thomas Hardy's frumenty, make Izaak Walton's Minnow Tansies or pickle elder buds?' asked the "Sunday Telegraph". "Good Things in England" is a collection of 853 regional recipes dating back to the C14th. First published in 1932, it was written by Florence White, the country's first ever freelance food journalist, and, like all classic culinary works, it is a pleasure to read. 'A marvellous compendium of recipes' declared Matthew Fort in "The Guardian"; 'one of the most influential cookery books of the C20th' said the "Church Times"; and in "Saga" magazine Derek Cooper wrote about 'a remarkable woman called Florence White...who believed that "we had the finest cookery in the world but it has been nearly lost by neglect.'"'The book is a classic,' said Elizabeth David, 'in that the author's collection of English recipes is unique and their authenticity unquestioned. The book is also a lovely one to read, full of fresh ideas and appetising descriptions of English specialities.'