Sport Travel & Leisure Interest

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Items 1 to 10 of 355 total

  • What's Cooking? Famous designers on food

    £15.00

    A collection of stories, memories and recipes by famous designers from the creative design industry. Includes unique, one-off illustrations, designs and photographs by our contributors. A feast to read, giving a personal insight into the lives of i.e. Margaret Calvert, Ken Garland, Wim Crouwel, Zandra Rhodes, Alan Fletcher, Len Deighton, Paula Scher, Steven Heller, Martin Lambie-Nairn, Alan Kitching, Wally Olins...

    What an achievement! I’m so pleased to be a small part of it.’ Margaret Calvert
    The book looks splendid Veronika.’ Mike Dempsey
    The book is in fact a little gem. Well done!’ Alan Kitching
    Great! Great!! Great!!!’ Vladimir Chaika
    It’s exquisite. unlike many “design” publications, it has a soul.’ Willi Kunz

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  • Brunch across 11 Countries

    £25.00
    Brunches to give the best celebration parties with a difference! Recipes for a Fourth of July in the Hamptons, with red-white-and-blue parfaits, patriotic pancakes, firecracker hotdogs, beef sliders stuffed with blue cheese and American pie. Impress the in laws with a menu from Monaco with oysters mignionette, steak tartare, crostini, salad Niçoise, tarte tropézienne and more. Or relax along the pool with the inspirational treats from captivating Capri or the Bahamas. Learn More
  • Journey of the Bean, The: from cacao to chocolate

    £14.99
    The journey of the cacao bean is full of incident and has a certain romance, as from this bean comes one of our favourite foods. A book to enchant the historian, and, with a full complement of chocolate recipes, to please the cook. Learn More
  • Petits Propos Culinares [PPC]

    £7.00

    Petits Propos Culinaires is an international journal containing essays and notes on food, cookery and cookery books, with particular emphasis on the history of food. Learn More
  • 50 Ways To Cook A Carrot

    £18.00

    Peter Hertzmann is a passionate cook, and educator on food cooking, with years of teaching to his name. He is a professionally trained cook, completing ‘stage’ placements in several high end restaurants in France, then worked in restaurants, and produced complicated seven course menus as part of a team over many years. He has taught in prisons and colleges of further education. But his mission is simple - to make as many people as possible realise that if you can manage 50 ways of cooking one simple ingredient - the carrot - you can cook almost any dish, and cook it to perfection.
    Every method presented in this book is approachable for both novice cooks and those with many years’ experience. He gives prescriptive advice, such as the salt concentration for pickling a carrot should be 3%, but his book is easy to put into action in the kitchen. Peter Hertzmann lives in the USA, and is a regular contributor to the Oxford Symposium on Food.

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  • Gastrock Cookbook, The

    £20.00
    GASTROCK is illustrated with spectacular photos and artwork, which convey the essence of the bands and recordings featured in this book. Learn More
  • Sweet Slices of History

    £12.99

    Sweet Slices of History is a vividly told story of the creation of sweet dishes and cakes from historical recipes in today’s setting.  From Courtly Cuisine in the fourteenth century, through to Country House Confections in the early twentieth century, the reader will discover how to cook these rare sweets and recreate the past.
        The author became the Librarian at Oriel College in 2002. There, she discovered a small recipe book amongst a special collection of books presented by an alumnus of the College called Stephen Furness. The book had been compiled and edited by Stephen and his sister Mary from the recipes of their mother and her guests over the years in their country house in Yorkshire. She thought it would be great fun to choose some of the sweet recipes for herself and other members of the College to bake and present as a College event, in order to recreate the kind of atmosphere described in the book. She obtained permission from the Furness family, and held the first ‘Edible Exhibition’, from which the idea for this book came.

    Illustrated with photographs of the sweets and full descriptions of their unique tastes using the rare spices of the times, this is a book like no other on historical cookery. The authentic recreations of sweet dishes from history will make your mouth water.  

    Marjory Szurko studied at the University of Manitoba in Canada, and the University of Manchester in the United Kingdom. After her degree in English Literature, she qualified as a librarian, and is currently the Librarian at St Stephen’s House, University of Oxford.

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    Items 1 to 10 of 355 total