The great advantage for students of medieval English cookery is that there is an identifiable corpus of evidence in the manuscripts that have survived to the present day. Although there may be some new discoveries, in general terms the corpus is relatively stable. The beauty of this book is that it addresses the corpus as a whole and abstracts from it paradigm recipes for every medieval dish that we know about. With this book therefore a student can ask 'How did they cook rabbit stew?' and find a definitive answer, in modern English, with full references. This is a great step forward and the book will stand as a monument to the untiring efforts of the late Constance Hieatt to understand and interpret English cookery of the middle ages. The book is organised by category of dish (Pottage; Meat Dishes; Poultry and Game Birds; Fish; Eggs and Dairy Dishes; Sauces and Condiments, and Baked Dishes). For each dish the editor has chosen what is in her view the most typical example and, citing the source, translates the original text.

Finalist for the IACP Cookbook Award, Chefs and Restaurants French food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone's repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert. In Bistronomy, Jane Sigal captures these chefs' creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L'Ami Jean's chef Stephane Jego comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.

Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.


From the Hardcover edition.

Immerse yourself in the vibrant dishes and enchanting flavours of Spain with Claudia Roden's inimitable guide 'A real classic by a superb food writer. This will be on my shelf for many years' 5***** Reader Review 'The best Spanish cook book you will find . . . Very well written and easy to follow' 5***** Reader Review ________ After spending five years researching and writing about the food of Spain, Claudia Roden has produced this definitive, passionate and evocative guide to the food of Spain. With fascinating insights into the different regions, histories and cultures at the heart of this country, The Food of Spain is a loving testament to that which binds it all together - the delicious food and recipes passed down through generations. Alongside her guide to traditional Spanish cooking techniques and staple ingredients, you'll find delicious recipes including . . . * TAPAS: Catalan Tomato Bread, Salt Cod Fritters and Ham Croquettes * SOUPS: Cream of Pumpkin Soup and Potato, Cabbage and Bean Soup * SAVOURY PASTRIES: Creamy Leek Tart and Tomato, Pepper and Tuna Empanadas * VEGETABLE DISHES & SALADS: Orange Salad and Aubergines Fritters with Honey * RICE & PASTA: Seafood Paella and Pasta with Peas, Chicken and Pork Chops * MEAT DISHES: Salmon in a Brandy Sauce and Marinated Leg of Lamb From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

"Folklore, which delves into the culture of peoples, may be a more important study about real life--private life--than standard, formal history. . . . One of the lessons that we have learned--or are beginning to learn--from the study of folklore is the importance of food and eating customs in unravelling the history of a people. . . . Eats may provide as much information about the way we live and see the world as the people we elect to office or the houses we build or the books we approve or the movies we film. . . . The foods we eat, the way we eat them, and the imagination we bestow upon their preparation will tell [much about us] to historians, folklorists, and anthropologists." --James Ward Lee, from the foreword

Easy Indian Cooking is an excellent collection of authentic and straightforward Indian recipes anyone can make at home! The 100 plus recipes found in Easy Indian Cooking have been modified to suit a modern lifestyle, and all of them can be prepared with ingredients available at any local supermarket or health food store. The preparation and cooking techniques have been simplified to save time without sacrificing any of the flavors of authentic Indian food. This Indian cookbook contains 101 recipes for any occasion. Breakfast, lunch, or dinner, this book is sure to be a winner. Chef Hari Nayak brings the diverse flavors of Indian cuisine right to your table. This Indian cooking book is loaded with detailed photographs so you can make the recipes just like Chef Nayak. A Culinary Institute of America-trained chef, Chef Hari's recipes are so popular you can find them in Whole Foods, where the Chicken Tikka Masala on the hot bar is from a recipe created by Chef Hari. In Easy Indian Cooking, Chef Hari has put together an authentic collection of Indian favorites that are so easy to create and so flavorful you'll wonder why you never tried your hand at cooking Indian at home before! Recipes include such favorites as: Curry Corn Chowder with Roasted Poblanos Basil-infused Crispy Pan Fried Shrimp with Tamarind Glaze Lemon Sage Tandoori Chicken Tikka Cumin Coriander Beef Burger with Plum Tomato Mustard Dip Flamed Crispy Pappadam Chips Sparkling Ginger Lime Cooler Cardamom Brownies

'Kay Plunkett-Hogge's cooking and knowledge of Thai cuisine is second to none. I dream about her food. Thank God she's written this book.' - Diana Henry

'This book makes me hungry. Truly a beautiful, personal, delicious and easy-to-use guide to Thai cuisine full of stories and tips that make the food jump off the page and onto the plate.' - Ian Kittichai

'Wise, witty, and wonderfully written, Baan sits alongside David Thompson's Thai Food and Andy Ricker's Pok Pok as one of the great English language works on regional Thai cookery.' - Tom Parker-Bowles

'Kay's true home is Thailand. Rarely have I met someone with such a love of a country, its people and their food. This book, so aptly named Baan, is the result of her journey through the Kingdom and many kitchens. It is home cooking, the true source of the best of Thai food. Kay recounts the charm, delicious fun and spirit of Thai kitchens in this book. I am captivated.' - David Thompson

'Baan' means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine.

Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves.

Baan features over 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over around 30 years of travel, and all of them tried and tested back in London. Some are familiar, some unusual, and some so regional they capture a distinct sliver of Thailand and all its unique character. Crucially, all of them are well within the capabilities of the competent and curious cook. Kay demystifies Thai food, providing clear and concise recipes and revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious Thai cookery achievable in an ordinary Western home.

Chapters include How To Cook Rice - so central to Thai food and so easy to get right, whether steamed jasmine rice or sticky rice, all secrets are revealed Snacks and Aharn Len; Yums, Laarps and Tums; Soups; Stir-fried and Deepfried; Curries, Stews and Braises; Grilled, Steamed and Baked; Relishes and Dipping Sauces; and Drinks and Desserts.

Baan guides the reader through the fragrant world of Thai cooking - dishes of profound and gracious subtlety - onto a culinary adventure all within the comfort of their own kitchen.

Winner of the IACP Award for Culinary History

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, "High on the Hog "ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's "High on the Hog "fills an important gap in our culinary history.

------------- Deliciously simple Venetian dishes from the London restaurant Waterstones Book of the Year 2012 -------------- Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious. The 140 recipes in the book include caprese stacks, zucchini shoestring fries, asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with wet walnuts and beets, crispy baby pizzas with prosciutto and rocket, scallops with lemon and peppermint, mackerel tartare, linguine with clams, whole sea bream, warm octopus salad, soft-shell crab in Parmesan batter with fennel salad, walnut and honey semifreddo, tiramisu, fizzy bellinis and glasses of bright orange spritz. With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bacari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.

There has never been a better time to celebrate the wines made in England, from internationally celebrated sparkling whites to seductive Pinot Noirs. Within these pages, wine expert Cindy-Marie Harvey of Love Wine Food presents a sumptuous collection of recipes with which to pair wines from England's finest producers, as well as showcasing wonderful local produce from our land and sea. Welcome to the exciting world of English wine.

Perhaps best known as the James Beard Award-winning chef behind some of New Orleans's most beloved restaurants, including Cochon and Herbsaint, Donald Link also has a knack for sniffing out a backyard barbecue wherever he travels and scoring an invitation to sample some of the best food around. In "Down South" he combines his talents to unearth true down home Southern cooking so everyone can pull up a seat at the table and sample some of the region's finest flavors.
Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim 'N Nick's BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz.
Join Link "Down South," where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

"An outstanding cornucopia of enthusiastically recommended home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm." -Midwest Book Review "Anyone wanting to try Creole cooking must get this book. It's just one interesting dish after another.

What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick Stein journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.

Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their longheld traditions and most modern techniques.

He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.