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Food
& Wine
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Food & Wine titles on ABE Will open in a new window - prices in UK Pounds. |
| There
is no love sincerer than the love of food. George
Bernard Shaw Wine is bottled poetry. Robert Louis Stevenson |
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Leaves from the Walnut Tree - recipes of a lifetime Ann & Franco Taruschio Pavilion 4th imp 1993 In the thirty years since Ann and Franco Taruschio took over The Walnut Tree Inn, four days after their wedding in November 1963, the former pub in a picturesque hamlet in South Wales has become one of the most distinctive and best-loved restaurants in Britain. Franco's cuisine is highly individual, and the diverse influences - Italian, Welsh and Far Eastern - which have helped to shape it are evident in many of the 200 recipes in this book. They launch with mouthwatering antipasti such as Olive Ascolane, Piedmontese Peppers and Lady Llanover's Salted Duck. As you would expect from someone who spent his formative years near Ancona, on the Adriatic, fish and seafood feature strongly in Franco's cuisine, and among his specialities are Brodetto, Red Mullet Anconetana, Curried Prawns and Pineapple, and Panache of Fish With Warm Balsamic Vinaigrette. Even Franco's repertoire of pasta dishes extends beyond the Italian, for in addition to Passatelli Pesaro Style and Vincisgrassi an eighteenth-century recipe - there is a delicious Ukrainian Ravioli. The Taruschios have an enviable supply of high-quality meat, with fresh Welsh lamb available all year round and a rich variety of game in the area, and Franco puts it all to exotic use in recipes such as Tournedos Rossini, Carre of Welsh Lamb with Wild Mushrooms, and Duck in Sweet and Sour Sauce. No less cosmopolitan are his desserts, ranging from their ever popular Torte with Three Liqueurs and Cassata Gelata to Bilberry Ice-cream, based on a Russian recipe, Gateau Ambassadeur and Bavarian Pudding. Illustrated with the delightful wood engravings of Sarah van Niekerk, Leaves from The Walnut Tree, in celebrating the culinary talent of a true original like Franco Taruschio, also reminds us that great cooking, like great art, crosses all boundaries. Large 8vo. Very, very minor bumps to boards; very, very minor creasing to edges of price-clipped dustwrapper, date and inscription 'to Louise' by both authors to front free endpaper. VG++ in a VG++ wrapper. 635 gms £70.00 |
| Food
with the Famous Jane Grigson Foreword by Claudia Rosen Grub Street 1st 1991 Food with the Famous is a book to read and savour. Full of delights, it is the perfect bedside companion anal a unique recipe hook - part cookery, part social history. The book is based on a series of articles written by Jane Grigson for the Observer Colour Magazine, which she herself described as "the series I have most enjoyed writing in eleven years at the Observer. The excuse to re-read favourite novels, look again at favourite painters, visit places associated with them, spend hours in collections of letters and in journals.., gave me a chance of relating cookery to life beyond the kitchen. Which is what in the end, I think cookery should do." In this fascinating work she takes eleven famous women and men and explores their culinary lives, giving the reader a chance to cook and share some of the meals they themselves enjoyed. She starts her exploration with the great diarist, gardener and traveller John Evelyn and continues chronologically, showing the development of cookery, to Parson Woodforde, Jane Austen and Sydney Smith to Thomas Jefferson, Lord and Lady Shaftesbury, Alexander Dumas, Zola, Proust and Monet. Jane Grigson's untimely death in 1990 was a great loss; her writing was always full of life and her recipes, so clear and concise always stimulated the imagination. This is a classic work for those who may be coming to her writing for the first time as well as for those who may wish to rediscover her wonderful scholarship and wit. 4to. Fine in a Fine wrapper. 775 gms £17.50 |
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Foolproof
Indian Cookery Madhur Jaffrey BBC 1st 2001 In ‘Foolproof Indian Cookery’, Madhur Jaffrey reveals how easy it is to bring the flavours of India to your home. With 40 recipes featuring step-by-step instructions and clear, colour photographs, now even beginners can cook a wide range of authentic Indian food. Add some spice to your everyday home cooking with the easy-to-prepare Goan prawn curry and Tarka dal. Or try your hand at popular favourites like Chicken tikka masala, Rogan josh and Lamb Madras. There are also more exotic dishes suitable for entertaining, such as Creamy chicken korma with almonds, Prawns in a butter-tomato sauce and Moghlai spinach with brown shallots. The tried-and-tested recipes include delicious soups and starters, classic curries with fish, meat, poultry and eggs and tasty vegetables and accompaniments. With
an inspiring range of menu suggestions and a guide to essential Indian
ingredients, Madhur’s foolproof instructions will guarantee excellent
results every time. |
| Arabian
Cuisine Anne Marie Weiss-Armush Dar An-Nafaes 1st 1984 Arabian cooking seems to most Westerners as exotic as the Arabian Nights. This book presents the well known intricate dishes such as the numerous stuffed vegetables that originated in the elegant courts of the Caliphates. Other foods have a cultural significance, marking the end of the Ramadan fast or the birth of a child. Arabian hospitality demands that coffee and refreshments be offered in abundance to bid each honored guest welcome. But the greatest appeal of Arabian cuisine lies in the simple family dishes that have served a rugged people for centuries. Thick nutritious soups are a meal in themselves. The great variety of Middle Eastern vegetables combines with a small quantity of meat to produce tasty stews. A wide selection of seasonal fresh foods is supplemented by winter favorites like burghol and dried beans, always with the right touch of herbs and spices. Arabian cooking, part of the familiar Mediterrean tradition, is the original health food: imaginative, very economical, and superbly delicious. 4to. Gold titling to front board and spine; very, very minor creasing to dustwrapper edges otherwise the book is in Fine condition in a VG++ wrapper. 1100 gms £25.00 |
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Eat Russian Sofka Skipwith David & Charles 1st 1973 Here is a comprehensive collection of the best in Russian cooking. There are over three hundred recipes, ranging from the homely cabbage soup (Schi) to dishes suitable for a formal banquet such as veal with caviar sauce. An excellent and varied cold buffet can be offered from the large selection of Zakouski and Supper dishes or an entirely Russian meal composed of internationally renowned food such as Borsch and Chicken Kieff. This book will also be of use to anyone visiting the . Soviet Union as it tells of the food and the drink a traveller is likely to encounter. Besides providing recipes this book also indicates at what meals the various dishes are usually served. It describes old customs and examines how the cuisine of the country has evolved over the centuries. Although some of the ingredients may appear unfamiliar, they are all obtainable without difficulty from delicatessen and health stores in provincial, towns as well as in the large cities. Most of the recipes are easy to make and the average housewife is sure to enjoy adding some of these little known and delicious dishes to her usual menus. The author was born at the beginning of the century in Tsarist Russia, and is a niece of the Tsar of Russia. After the Revolution she left the country with her family, and her youth was spent in the entirely Russian atmosphere of the emigre colony in Paris between the two World Wars. Over the past twenty years she has on numerous occasions visited the Soviet Union, collecting and trying out recipes, and speaks from personal experience of the way of life in that country. 8vo. Signed by the author on the 1/2 title page. Mint in a Fine wrapper. 545 gms £30.00 |
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Berry's Food Processor Cookbook Mary Berry Piatkus 1st 1990 Mary Berry's food processor is her favourite and most valued piece of kitchen equipment. For this book she has collected together over 130 of her very best processor recipes, which show just how useful and versatile the food processor can be. She starts with basic information, tips and techniques, and goes on to give recipes for such varied delights as Highland game pate, curried apple soup, spicy samosas, English lamb stuffed with watercress and ham, fruit crumbles, and chocolate and mocha indulgence. There are also recipes for using up leftovers, and for making drinks, preserves, pastry, bread and cakes - all of which can be prepared in the processor in a fraction of the time they normally take. 4to. VG++ in a VG++ wrapper. 550 gms £35.00 |
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