Dean Edwards fail-safe recipes and down-to-earth style have made him a firm favourite with the millions of viewers who watch him cooking up a storm every week on ITV s Lorraine .
For over 300 years Fortnum & Mason has been internationally renowned for its style, elegance, English charm and above all, as a purveyor of foods of the finest quality, including a distinguished range of honey and preserves.
Philadelphia cream cheese is one of the most versatile cooking ingredients around - perfect for a quick snack or, when you've got more time, for rustling up an impressive dinner party dish.
Rick Stein s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques.
Packed full of recipes for succulent and wholesome chicken dishes for all occasions -whether you fancy a quick and delicious dinner but want to avoid the takeaway, want a healthy and satisfying lunch for work or just want to tuck in to your favourite meal without feeling guilty.
'A collection of vibrant recipes'Daily TelegraphPacked full of delicious, satisfying recipes and loads of meat wisdom, Carneval promises to give you a better understanding of how to source, cook and appreciate the meat that you eat.
This antiquarian text contains a comprehensive guide to bottling food, with information on bottling fruit, vegetables, chicken, game, tomatoes, et cetera; and contains supplementary information on making jellies, jams, and pickles.
This vintage book contains a complete guide to jam manufacture, and includes information on different manufacturing operations, packing, chemical examination, machinery, materials, and much more.
This volume contains a collection of classic articles on keeping goats for productive purposes, with information on milk, butter, cheese, meat, and skins.
Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on soft cheesemaking is both expensive and hard to find in its first editions.
This fascinating collection of traditional fruit, botanical, and vegetable wine recipes will delight any amateur winemaker or enthusiast, featuring simple instructions that remain of great practical use today.
Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more.
Featuring the work of various authors, this classic compendium provides a variety of delicious vegetarian recipes and instructions on how to use mushrooms as a meat substitute, including cooking methods, ingredient variations, preparation techniques and history of usage, making it the a perfect companion for inquisitive cooks, vegetarians and mushroom lovers alike.
Originally published in 1915, this classic work aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat the process of cooking as experiments in a scientific study.
Hit the ground running with natural energy and the bright flavors of juiceA glass of fresh juice in the morning floods your cells with the vitamins and phytonutrients your body craves.
A stunning recipe book with easy-to-follow recipes, beautiful photography, charming good-humour and a wealth of information around the history of the pie from award-winning Pieminister - the creation of Tristan Hogg and Jon Simon - who have led the way in reinventing this great British classic for a new generation of food lovers.
This enchanting, juicy history takes us from the pineapple's origins in the Amazon rainforests to its first tasting by Columbus in Guadeloupe and its starring role on the royal dinner tables of Europe.
