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.

Tim and Christine Conners, best-selling authors of over a dozen outdoor cookbooks, have added another title to their highly successful Lipsmackin' Campin' series! Lipsmackin' Cast Iron Cookin' is a collection of favorite recipes from outdoor chefs from around the world. The recipes are eclectic, always delicious, have easy to follow instructions, and are full of fun stories and antidotes from their contributors. Charming photographs of camp and cooking scenes are included throughout. The Conners' cookbooks are more than a collection of recipes: they bring their readers outdoors.

The Homemade Dog Treats Recipe book provides entertainment and inspiration for dog lovers who want to give their pets healthy and nutritious treats. Beautifully designed, it is packed with full colour photography of dogs helping to bake in the kitchen and easy to follow recipes. Healthy eating is important for the wellbeing of pets, and dog owners want the best health for their loved ones. This recipe book provides natural, heathy recipes that are quick and easy to make. The attractive and cleverly structured recipe book gives dog owners the opportunity to cook treats that have been tried and tested at dog shows. With clear information, the recipe ingredients include meat, vegetarian and gluten free recipes. All the ingredients are 100% natural and available in any local supermarket. The recipes have been scrutinised by a qualified nutritionist to ensure they are safe for dogs. Wet Nose Publishing Ltd have been established since 2012, with 17 successful dog walking guidebooks books published.

In NEW YORK TIMES BEST SELLER That Sounds So Good, Carla Lalli Music believes that delicious food is an essential and attainable part of life, no matter how busy you are.

The key is to have recipes up your sleeve for every situation. Carla knows that the most successful home cooks choose dishes they actually have time to make, based on what they already have on hand. So, the recipes in That Sounds So Good are organised by needs we all have: quick stovetop suppers and one-pot meals for weeknights, big salads and grain bowls if you want to burn a little cleaner, and lazy lunches and all-day roasts for the weekend.

Readers can be confident that whatever they choose to cook, the food will be Carla to the core – bold, unique flavours with straightforward methods and swap-friendly ingredients. There are dishes like Fat Noodles with Crushed Herb Sauce, and techniques like finishing dishes with an all-purpose Spicy Creamy Sauce or a shower of Garlic Crunch Crumbs.

Through it all, Carla shares strategies that keep cooking efficient and quick, like what to make ahead and how to use up all those wilted greens in the depths of the fridge.

One dish feeds all whether you have a fussy eater, weaning child on purees, hungry teenagers, or the grandparents over for lunch! Best selling author Natasha Corrett is releasing her 5th book which is guaranteed to be a breath of fresh air for the busy family. The recipes can be broken down to cater for fussy kids that need hidden veg, to children that like stronger flavours or the parents that want a bit of a kick to their meal at the end of the day. Leftovers at breakfast that can be turned into delicious snacks in just a few easy steps or there are plenty of recipes to batch cook and freeze meals for busy times ahead. Flexi recipes scatter throughout the book, which are exactly what they say: flexible to use, whatever ingredients you have at home, or if you want to change the protein to have meat or fish instead of being vegetarian or vise versa. Using what you have at home to make cooking a little more cost-effective. No hard to find ingredients and all recipes can be interchanged to use whichever milk, flour or butter of preference whether you are vegan, have allergies in the family or just a preference. Ingredients in the book can be brought from a local co-op. 100 RECIPES 38 recipes under 15 minutes 24 recipes under 30 minutes 31 Tray bake & one pots 82 Vegetarian 18 Fish and meat 20 Flexi recipes 30 Weaning friendly 38 Freezer-friendly / batch cook 20 Bakes and snacks

Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George Jr. of the Wet'suwet'en Nation in Canada is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In "A Feast for All Seasons," written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures and an acknowledgment of the spiritual power that food can have in our lives.

The 120 recipes include delectable, make-at-home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear.

This unique cookbook pays homage to an enduring food culture--grounded in tradition and the power of nature--that transcends the test of time.

Andrew George Jr. was most recently head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics (the first games in which Indigenous peoples were recognized as official host partners by the International Olympic Committee). He also participated at the World Culinary Olympics as part of the first all-Native team in the competition's history.

This gift book is collection of delightful and unusual recipes from the Second World War. Taken from the archives of IWM, the recipes show the ingenuity and creativity behind dishes rustled up out of meagre rations - from austerity recipes such as scrap bread pudding, potato pastry and sheep's heart pie to hearty English favourites including Lancashire hot pot, Queen's Pudding and crumpets. With colour images of wartime posters throughout and an introduction by an IWM historian, it is a fascinating look into what people ate in wartime.

Tea: Wine's Sober Sibling is an in-depth guide into the myriad possibilities of pairing tea, and preparing tea, for connoisseurs and beginners alike. It is both a handbook and a cookbook with over 70 original recipes, each with mouthwatering pictures and three matching tea suggestions. In chapters that explore the relationship and pairing of tea and cheese, tea and chocolate, and tea in mixed drinks (both alcoholic and non-alcoholic), you will learn how to use tea as an ingredient for cooking through easy-to-follow recipes. Various methods of steeping tea are covered, and readers will learn how to easily prepare tea for everyday enjoyment, the best practices for restaurant use, and more advanced, intricate methods for the experienced tea lover. Take a deep dive into the world of tea and food pairings with close to 300 pages brimming with information, including 6 pages with tea-related links to recommended tea shops, schools, and videos.

A Table for Friends celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes that allow you to relax with your loved ones whilst the cooking takes care of itself.

Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty.

A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests.

For a super-easy roast why not try her Honey-roast poussins, Butter-&-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit & mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear & walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser.

This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often.

Mrs Beeton reigned supreme among the writers of domestic manuals in the Victorian era. Much more than just a cookery book, or even a guide to household management, her Book of Household Management is full of historic and literary anecdotes - she aimed to give her readers a thorough education. Today it is more than just a historical curiosity; as well as a great sourcebook for nineteenth century recipes, it also provides a fascinating insight into the lives of the people of its time and is a thoroughly entertaining read. This is a new edition (not a scan) of the 1861 text; it is unabridged and includes all the original illustrations in black and white.

Smoking is an art, not a science, and I'm going to show you how super easy it can be. Everything you need to know about smoking meat is packed neatly inside this smoking meat recipe book. Today, when you grab your own copy of my book, you are going to get access to my most cherished smoking meat recipes. I was kinda hesitant sharing them. I don't know why. I guess they just really grew on me and I sort of, somehow, became attached to them. Scroll Up, Buy Now & Start Smoking. You're Gonna Absolutely Love These Smoking Meat Recipes. This book is great for you: - If you love smoking meat but don't know where to get started - If you have never heard about smoking meat but want to learn more - If you smoke meat Veteran who just want to add more delicious recipes to their arsenal Simply Click on "Buy(R)" And Start Your Journey Towards The World Of Smoking Meat Today

130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook. Everything you love about Ottolenghi, made simple.

Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

Bursting with colourful photography, Ottolenghi's Simple showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.

These brilliant, flavour-forward dishes are all Simple in at least one (but very often more than one) way:

S – short on time: less than 30 minutes

I – 10 ingredients or less

M – make ahead

P – pantry

L – lazy

E – easier than you think

Ottolenghi's Simple is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.

Say goodbye to roughing it. And hello to a new kind of freedom. With over 80 fabulously tasty recipes you can cook on just two rings and a few barbeque feasts and camp fire crackers, this is the dashboard bible for anyone who ever dreamed of hitting the road at the wheel of a classic VW camper. From finding and cooking your own food to passing muster with the surfing set, THE CAMPER VAN COOKBOOK will show you how to make the most of every single moment on the road.

Get top marks in the kitchen, with over 150 easy, cheap and delicious recipes for students. Never mind essays and exams - one of the biggest challenges you'll face at university is fending for yourself in the kitchen. The Hungry Student Cookbook will take you from freshers' week to graduation, all on a seriously tight budget. You'll never have to resort to a can of baked beans again! Whether you want a simple dinner, a quick lunch between lectures, exam fuel or a slap-up meal to impress housemates, these easy-to-follow recipes are designed specially for students and include all your favourites: from homemade curries, lasagne, fajitas and toad-in-the-hole, to delicious ideas for soups, casseroles, jacket potatoes and homemade dips. Plus great morning-after breakfasts and simple but knockout desserts such as banoffee pie and Baileys cheesecake. With photographs to show what you're aiming for, advice on equipment and stocking your cupboard (even in a tiny shared kitchen!), and essential hints and tips - including how not to poison your friends - you won't want to leave home without The Hungry Student Cookbook!

"An important contribution to understanding our culinary journey in Ireland from a time when food was regarded merely as sustenance. As a nation, we have grown in confidence. Up to relatively recently in Ireland, we had a serious inferiority complex and not just about our food and food culture. Brian documents through various prisms the growing pride in our tradition, the quality of our produce and the growing skills of our chefs. At last, we appreciate what we have here in Ireland and serve our Irish food proudly." (Darina Allen, Ballymaloe Cookery School) Through concepts such as place and story, this work considers the cultural importance of the foods we eat and the drinks we imbibe in Irish society. While providing us with the necessary sustenance to survive, they also have something to say in terms of how we relate to each other and the world around us. The book examines the products we associate with gastronomy in Ireland and the uniquely Irish places in which they are consumed. Places considered include the Irish pub, the traditional Irish butcher shop and the Irish whiskey distillery. Both products and places are explored through the lens of terroir, experience and the impact of Third Place and Fourth Space paradigms. Though much of what is discussed here is anchored in the past, the book also examines how that past has impacted on more contemporary phenomena such as Irish cafe culture and social gastronomy. While the work is primarily focused on Ireland, it draws insights from lessons learned in countries like France that possess a widely renowned gastronomic legacy. In addition to the obvious food connections, the chapters in this work are all linked by a common thread of personal engagement that stems from a lifetime spent working in and around the food and drink sector.

Looking for the ultimate guide to sandwiches? Look no further! From buns, wraps and kebabs to hotdogs, burgers and bao, Max’s World of Sandwiches celebrates sandwiches in all their forms.

Max’s World of Sandwiches is broken into two sections: sandwiches and components. The sandwich recipes marry the elements in the components section, putting every tip and trick available into world-class sandwiches. The components section will include the key tenets of any sandwich – think bread, sauces, fillings, condiments and adornments of all kinds.

Sandwich recipes range from incredibly easy, such as A Prawn Cocktail Sandwich and A Hot Cross Bun Sandwich with Salted Caramel Ice Cream, to more time-consuming, such as A Porchetta Sandwich and A Tuna Katsu Sando.

Max’s World of Sandwiches enables home cooks to learn all the tips and tricks of sandwiches, and ultimately to create the sandwiches of their dreams.

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.