While Lindsey Bareham was helping Simon Hopkinson put together his best-selling book, Roast Chicken and Other Stories, the two of them began to reminisce about hotel and restaurant dishes they had grown up with and always loved; those Cinderellas of the kitchen that we abandoned in our quest for the wilder shores of gastronomy.
People travel from far and wide to taste the fresh and delicious seafood served at Uncle Bubba's Oyster House in Savannah, but now you can stay home and let chef and owner Earl Bubba Hiers treat you to his famous Southern hospitality.
Roden s great gift is to conjure up not just a cuisine but the culture from which it springs Nigella LawsonA fully illustrated updated edition of Claudia Roden's masterpiece cookbook including over 300 delicious recipes and gorgeous full colour photography of local Italian scenery.
Chefs Bjrn Frantzn and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzn/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike.
Nearly thirty years ago, cooking team Frank and Jayni Carey gave us The Kansas Cookbook: Recipes from the Heartland, a classic, much-loved volume chronicling the states favorite recipes and food traditions.
From the award-winning author of High on the Hoginspiration for the ';energetic, emotional, and deeply nuanced' (The New York Times) Netflix series of the same namecomes a new and updated edition of A Kwanzaa Keepsake, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions.
The Zinfandel grape-currently producing big, rich, luscious styles of red wine-has a large, loyal, even fanatical following in California and around the world.
The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road-from country meat markets to roadside stands-and a panoramic look at the Lone Star State, where smoked meat is sacredBrisket.
DELICIOUS WHEAT-FREE CAKES THAT WILL REVOLUTIONISE YOUR BAKINGHarry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies.
Previously published in hardback as Mr Todiwala's Spice Box Cyrus Todiwala is known for combining flavours, spices and ingredients in ways no other Indian chef has ever done before.
In How to Make Your Own Drinks award-winning author Susy Atkins gives the low-down on how to create delicious cordials, wines, infusions, liqueurs and health-giving juices from fresh, seasonal home-grown or locally sourced ingredients with minimum fuss and maximum results.
From Lonely Planet, the world's leading travel guide publisher, From the Source is a groundbreaking cookbook series that introduces food lovers and travel enthusiasts to the world's most authentic local dishes by transporting them into the kitchens where they were perfected.
From Tudor oyster peddlers and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalizing draw for those who live to eat.
In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary.
