An intimate and mouth-watering journey into the lives and cuisine of the Bloomsbury Group, featuring numerous unpublished recipes, beguiling quotations and original artworks.
The Bloomsbury Group fostered a fresh, creative and vital way of living that encouraged debate and communication ('only connect'), as often as not across the dining table. Gathered at these tables were many of the great figures in art, literature and economics in the early twentieth century: E. M. Forster, Roger Fry, J. M. Keynes, Lytton Strachey and Virginia Woolf, among many others. Here the Bloomsbury story is told in seven broadly chronological chapters, beginning in the 1890s and finishing in the very recent past. Each chapter comprises a series of narratives, many of which are enhanced with an appropriate recipe, along with sketches, paintings, photographs, letters and handwritten notes, and featuring original quotations throughout.
Part cookbook, part social and cultural history, this book will appeal to lovers of food and lovers of literature alike.
A culinary odyssey through Mexico's food traditions and the epicurean tastes of its people Chronicling a journey across thirty-one states and the Distrito Federale through the country's most picturesque landscapes, and featuring more than one hundred entertaining and informative profiles, this book captures the essence and spirit of Mexico, its culture, food history and mindbendingly diverse range of contemporary cooking styles.
From Yucatán to Baja California, from Michoacán to Tabasco, and from Nuevo León to Chiapas, Mexico: A Culinary Quest traces long-standing cultural traditions through food, introducing nuns, grandes dames, campesinos, barrio residents, creatives in the arts, architecture, music and media, businesspeople and - of course - great chefs along the way. One hundred lively profiles are accompanied by specially commissioned photographs of both people and places, focusing on the aesthetic interplay of visual and textual narratives. While food is at its heart, the lure of these pages is not just the featured personalities - their tables, their menus, their local specialities, their kitchens - but the country's magnificent settings and landscapes.
From upmarket watering holes to local holes in the wall, Mexico: A Culinary Quest is a feast for the eyes, the senses and the intellect.
Brew up your own wild concoctions to enjoy through the seasons.
The book celebrates year-round foraging and feasting. Soothing winter warmers and delicate botanical teas join energy-boosting tonics and zingy summer coolers in its beautiful pages. Liz Knight''s expertise and enthusiasm - familiar to viewers of numerous BBC TV shows including Saturday Live and Escape to the Farm - are truly infectious, and her readers will soon be happily gathering their own wild harvest. She includes step-by-step instructions for the basic processes for making different types of drink, including wines, beers, fermented drinks, teas, coffees, juices, tinctures and tonics - so you''ll never go thirsty!
A pioneer in the new-wave Irish food movement, Michelle Darmody opened the doors of The Cake Café in 2006 - a small bakery and café, tucked away in Dublin's south side. With her love of great food and great design, The Cake Café Bake Book combines the two in a beautiful compact publication about baking, filled with deliciously vibrant illustrations, tactile and informative about the love of preparing food.
Lieu de passage ou de réunion, de conversation comme de méditation, d'écriture et de lecture autant que de simple consommation, le café est l'une des expressions par excellence du génie français. Espace unique en son genre, il offre un cadre à la fois public et privé, intime et partagé : on y vient pour s'y retrouver, à tous les sens du terme. Aussi, autant que le croissant, le sandwich ou le verre de vin, le décor du café est-il un élément essentiel à sa définition.
Du grand établissement du début du siècle au petit bistrot de campagne, des cafés d'artisans aux cafés littéraires, du décor Directoire au style Starck, c'est à montrer la richesse et l'extrême invention de ces architectures intérieures que s'attache cet ouvrage. Marie-France Boyer a parcouru la France, avec Erin Morin, à la recherche de ces décors souvent menacés. Elle poursuit ainsi l'enquête sur les lieux de notre mémoire qu'elle avait amorcée dans le Génie des cabanes : aux refuges secrets de l'enfance succèdent les décors de la flânerie et de la halte, de pièces à vivre et d'espaces de communauté : expressions, en outre, de goûts, de modes de vie et d'histoires aussi singulières que fascinantes.
"Food Mania" is a celebration of culinary matters with images documenting all its delights, from growing food to its presentation at the table. It shows kitchen gardens, tea plantations, markets, bakers and brewers; the still-life of the larder, with every kind of foodstuff and ingredient, and the frenzy of the kitchen, complete with utensils. There are scenes of 18th-century banqueting excess, and Art Deco illustrations of "polite" society, the details of crockery, cutlery and menu cards
Disponible en anglais pour la première fois, ce charmant livre associe plus de 300 recettes régionales françaises classiques de Lyon, foyer de la scène culinaire française, aux réminiscences d'une des seules femmes chefs à avoir remporté six étoiles Michelin. La Mère Brazier est devenu le restaurant le plus célèbre de France - une expérience gastronomique magique qui a attiré des stars comme Marlene Dietrich ainsi que des présidents français. Sa propriétaire et chef, Eugénie Brazier, a été la première femme à recevoir six étoiles Michelin. Elle est devenue - et est encore aujourd'hui - l'inspiration et le mentor de la cuisine française moderne, et de grands chefs dont Paul Bocuse se sont entraînés avec elle. Écrit dans ses mots et publié pour la première fois en 1977, La Mère Brazier est un chef-d'oeuvre culinaire. En partie mémoire et en partie collection de recettes, il est traduit en anglais ici pour la première fois. Il s'agit d'un cours de maître sur la façon de cuisiner, avec plus de 300 recettes - du poulet de Bresse en deuil (aux truffes) à l'Aurora au homard ainsi que des classiques simples comme les artichauts au foie gras - que tout le monde peut facilement suivre à la maison. Alors que la plupart des recettes françaises classiques sont compliquées et prennent du temps, la cuisine de Brazier est plus pratique et conviviale. Ce livre présente une sagesse culinaire anecdotique et des anecdotes charmantes (Bocuse a dû repasser les nappes et laver la vaisselle avant de passer à la préparation). Comblant une lacune importante dans l'histoire culinaire, ce livre est un incontournable pour tous ceux qui s'intéressent aux recettes classiques et à la cuisine régionale française.
The many stimulating and aromatic things you can do with a coffee bean, richly illustrated and sure to perk you up! Discover how to make a perfect cup, from stimulating ristretto to comforting mocha; experiment with spices and spirits and the many varieties of coffee drinks; and learn how to make some delicious recipes using your favourite flavour. Jump-start your brew with this coffee knowledge! You'll discover how to master the bean to make your own dream cup, and the colourful package makes the book a perfect gift for the person in your life who simply can't do anything before their first cup of the day.
Soil To Table is a celebration of soil and its connection to the food we eat. This sumptuous book by The Land Gardeners is a beautiful collection of essays, recipes, and teachings on soil and food. It is a celebration of how we can put these at the centre of our lives and is essential reading for anyone who cares about the planet and health. The Land Gardeners share their wisdom on how to care for your soil and London chef Lulu Cox shares her favourite recipes for cooking simple, honest food that brings people together. Soil to Table is a visual feast with paintings by British figurative painter Nancy Cadogan from her body of work All The Good Things which celebrates our relationship with nature, food and the landscape around us. Soil to Table draws attention to the important link between the health of our soils and the food we eat.
This is not a cookbook; it is a totally fresh and idiosyncratic look at pasta.
The pasta family tree reveals unexpected relationships between pasta shapes, their usage and common DNA. Architect George L. Legendre has profiled 92 different kinds of pasta, classifying them into types using 'phylogeny' (the study of relatedness among natural forms).
Each spread is devoted to a single pasta, and explains its geographical origin, its process of manufacture and its etymology - alongside suggestions for minute-perfect preparation.
Next the shape is rendered as an equation and as a diagram that shows every distinctive scrunch, ridge and crimp with loving precision. Superb photographs by Stefano Graziani show all the elegant contours.
Finally, a multi-page foldout features a 'Pasta Family Reunion' diagram, reassembling all the pasta types and grouping them by their mathematical and geometric properties!
Reveal the true potential of forty kitchen staples: sardines, chickpeas, lentils, oats, tahini and many more - with five easy and modern recipes for each.
Everyone''s kitchen has a cupboard filled with tins, jars and packets that looked inviting on the supermarket shelves, but you haven''t yet got around to eating yet. Simple but inventive meal ideas to bring new flavours to your table: with this book, you''ll never look at a sardine the same way again!
Forty different store-cupboard staples are showcased, each with five easy recipe ideas. Elevating everyday staples like lentils, beans and olives, Anna presents a host of flavours from around the world, and with 200 recipes, you''ll never run out of ideas. Designed for real-world simplicity, every recipe takes only a single paragraph to explain - so they''re sure to become regular favourites, returned to time and again.
