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.
Those of us living in towns and cities might think that the pleasures of growing our own food, watching the seasons pass with the changing produce and getting our hands stuck into the soil are beyond our reach.
Whether you are looking for a quick after-work supper idea or suggestions for a leisurely Sunday lunch, Nick Nairns Top 100 Chicken Recipes is sure to contain something to whet your appetite.
Say goodbye to the takeaway and master the art of curry yourself with this collection of recipes from bestselling author and curry expert Madhur Jaffrey: 175 clear, accessible and simple recipes guaranteed to make your mouth water!
From, Lindy Smith, the author of the international bestsellers The Contemporary Cake Decorating Bible and Creative Colour for Cake Decorating, this is the definitive guide to mini cakes.
Freshly baked bread is an incredibly evocative aroma, feeding in to a shared understanding of this versatile food which has been an important staple in our diet since the dawn of agriculture.
*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards**Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015**Sunday Times Food Book of the Year 2014*'Middle Eastern Cooking at its most inspiring.
A symposium of the Royal Society of Canada was held in June 1962 to outline what is being done in Canadian oceanography to map salinity, temperature, and plankton in the waters around Canada and in the North Atlantic across to Europe.
