Utvidet returrett til 31. januar 2024

Bøker utgitt av Prospect Books

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  • - Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia
    av Patience Gray
    276,-

  • - Life and Culinary History in an Ancient Tuscan City
    av Elizabeth Romer
    255,-

  • av C. Anne Wilson
    184,-

  •  
    220,-

    Life in the Adirondack foothills has seldom been spectacular but folks who have lived and died in the hilly region north of the Mohawk Valley have left an heritage of folklore which has sprung up from a way of life which is peculiar to the area. Folklore from the Adirondack Foothills attempts to emphasize phases of life in the foothills. Here are yarns heard along the roads, tales of logging days on the rivers and creeks and in the sawmill hamlets, and pen-portraits of folks whose eccentricities lent a touch of color to the villages in which they once lived.

  • av Peter Brears
    471,-

    For centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.

  • av Marc Meltonville
    242,-

  • av Jane Steward
    182,-

  • av Emma Kay
    305,-

  • av Sam Bilton
    295,-

    Saffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary's chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron production that it adopted the spice's name at some point during the fifteenth century (it is now known as Saffron Walden). Despite its expense, saffron was used extensively in British cookery particularly during the medieval era. It was also valued for its medicinal properties and was said to cure everything from melancholy to the plague. However, as tastes change our ardour for saffron waned and so with it the need and desire to farm it. By the end of the nineteenth century saffron production in England had all but disappeared, although there is a current day revival. Saffron is now a spice more commonly associated with 'exotic' dishes from distant climes. Given its lavish reputation (saffron is the most expensive spice in the world) it is no wonder that most people do not have it in their spice cupboard. Sam Bilton will show you how a few saffron fronds can make your repast a thing of great beauty and wonder to your dinner guests.

  • - The Story of the Melon
    av Richard Brown
    225,-

  • - Travels in Mexico and Italy
    av Corinna Sargood
    295,-

  • av Ruth Nieman
    305,-

    Freekeh (from the Arabic 'to rub' )foundin health and grocery shops, the main staple famed in the Old Testament.

  • av Sam Bilton
    225,-

  • av Mat Coward
    195,-

  • av Madeleine Neave
    225,-

    Madeleine Neave's book is unique, describing her collection of breadboards from Victorian times, from her Antique Breadboard Museum.

  • av Peter Hertzmann
    261,-

    If you can manage 50 ways of cooking one ingredient, the carrot, you can master cooking any dish, to perfection.

  • av Josh Sutton
    263,-

    Josh Sutton discusses our food culture, and how childhood eating governs our future.

  • - Baking and Cakes
    av Marjory Szurko
    214,-

    Sweet Slices of History is a vividly told story of the creation of sweet dishes from historical recipes in today's setting. Oxford librarian Marjory Szurko, who has run a series of events inviting historians to sample her exotic cakes, was inspired by a small recipe book found in the recesses of a college library. She describes how she researched, baked, and shared recipes from a wealth of sources for vibrant social events, bringing together layers of Oxford society to the 21st century.

  • - An Ancient Fruit in the Modern Kitchen
    av Sarah Conrad Gothie
    170,99

  • - Growing & Cooking
    av Jane McMorland-Hunter
    225,-

  • - The Manual
    av Bavarchi Baqdadi
    225,-

  • - Proceedings of the Oxford Symposium on Food
     
    629,-

  • - The First Volume of Maison Rustique des Dames
    av Cora Millet-Robinet
    492,-

  • - Growing and Cooking
    av Jane McMorland-Hunter
    225,-

  • - Canals & Grain to Bread & Baking
    av Di Murrell
    309,-

  • - Growing & Cooking
    av Jane McMorland-Hunter
    214,-

    Berries were the food of the Olympian gods, and beloved by the Pilgrim founders, with new varieties like Haskap delighting us today.

  • - Chefs of the Past
    av Emma Kay
    387,-

  • - The Intense Flavours of South West France and Spain
    av Caroline Conran
    358,-

  • av JoAnne O'Connell
    195,-

    A collection of dairy-free recipes and their context, from the communities of vegans, in the UK, in the 1970s and early 1980s.

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