White Cross Mills, Hightown, LANCASTER LA1 4XS, United Kingdom.
Telephone: +44(0)1524 68765
Fax: +44(0)1524 63232
Email: sales@gazellebooks.co.uk
Web: www.gazellebooks.co.uk
 |
COME ONE, COME ALL
: Easy Entertaining with Seasonal Menus
[Lee Svitak]
Award winner and national food authority Lee Svitak Dean provides 32 seasonal menus and over 150 recipes for just about any party or occasion in this, her first book. Guided by the ingredients and distinct seasons of the Midwest, these menus provide a game plan for all cooks: What can be done ahead? How do you get it all done at the same time? All of the menus include time-saving tips, shortcuts, and substitutions so that even the busiest among us can throw a wonderful party. The styles of the menus range from elegant to casual chic. One winter menu, Flavours of Spain Dinner Party, includes Mixed Greens with Blood Oranges, Mediterranean Seafood Stew, Flatbread with Fresh Thyme and Black Peppercorns, and Pear Tart with Walnuts and Cheese. A simpler summer menu, Fourth of July Celebration, includes Orange Mint Iced Tea, Asian Noodles with Pea Pods and Peanut Dressing, Chicken Drumsticks with Ginger and Garlic, Grilled Vegetables with Onion Chutney, and Almond Shortbread. Whatever the season, Come One, Come All takes the guesswork and anxiety out of planning any type of party, leaving even the cook free to enjoy good food and good friends.
{
311pp,
205x230mm,
October 2008;
HB,
£24.99,
0873516192:9780873516198
, Minnesota Historical Society Press
} |
 |
COOKING WITH MARIE
: On Any Occasion!
[Marie Hejl]
Focusing on healthy, easy-to-prepare dishes, this lavish cookbook contains 87 recipes for time-crunched cooks faced with the challenge of preparing meals for special occasions such as dinner parties, wedding showers, birthdays, or holiday lunches. Recipes are organised into seven chapters covering breakfast, lunch, appetisers, soups and salads, side dishes, main courses, and desserts. Detailed, step-by-step photographs show how to prepare each recipe and close-ups of the finished dishes are provided.
{
160pp,
230x250mm,
September 2008;
HB,
£24.99,
1933979100:9781933979106
, IPG (Bright Sky Press)
} |
 |
DATE NIGHT COOKBOOK
: 25 Easy-to-Cook Menus for the Busy Couple
[Meredith Phillips]
Combining her expertise on relationships with her lifelong love of cooking, this celebrity author brings to the table 25 three-course menus that are simple enough for a weeknight yet elegant enough for a candlelit dinner for two. Urging couples with jobs, children, and endless to-do lists to set aside one night of the week to dine together without distractions, this cookbook makes it fun to stay home and prepare an easy appetiser, a quick-to-fix main dish, and a tempting dessert, each a fresh twist on a classic recipe and all of them inspired by a California-style attention to readily available ingredients and seasonal produce. Photographs also show the author preparing the recipes and provide close-ups of the finished dishes.
{
173pp,
210x260mm,
January 2008;
HB,
£24.99,
0965327574:9780965327572
, IPG (Terrace Publishing)
} |
 |
FOOD NANNY RESCUES DINNER
: Easy Family Meals for Every Day of the Week
[Liz Edmunds]
Deciding what to make is always the most wearisome part of preparing a meal. But unlike other books that offer only good-looking recipes, this cookbook offers a revolutionary template for scheduling fun food themes for each night of the week -- Monday is comfort food night, Tuesday is Italian night, Wednesday is fish night, and so on. With readily available ingredients in mind, this handy collection also provides fun and delicious recipes appropriate for every theme -- hungry kids will look forward to a family dinner at home, especially when they know what to expect! Complete with tips to help every parent get organised, equip the kitchen, supply the pantry, involve other family members in the preparations, and forge family bonds around the dinner table -- this book arrives family-tested and kid-approved.
{
288pp,
210x230mm,
September 2008;
PB,
£20.99,
093527877X:9780935278774
, IPG (Palmer/Pletsch Publishing)
} |
 |
SARAH'S TEA TIME
[Sarah Amos]
Everything stops for tea -- and we don't just mean a cup of tea. In this charming little book, Victoria artist Sarah Amos shares the traditions of afternoon tea with recipes and stories brought over from her early years of British farm life. Enjoy a buttermilk scone, pecan rum square or a slice of almond cake and sit around the dining table with family and friends over endless cups of tea. At the heart of the book are Amos' own classic recipes, thoughtfully illustrated with her exquisite and vibrant artwork that has been created over the past 25 years. Both practical and delightful, Sarah's Tea Time is a book about heart and home.
{
40pp,
150x185mm,
October 2008;
HB,
£16.99,
1894898761:9781894898768
, Heritage House Publishing (TouchWood Editions)
} |
 |
SLOW COOKING
: In Crock-Pot, Slow Cooker, Oven & Multi-Cooker
[Joanna White]
A hot meal could be waiting for you tonight this book is for you! For nearly 40 years, the slow cooker has topped the popularity charts for kitchen appliances. Need recipes with variety? You'll find them here: tempting hot appetisers and hot beverages; scrumptious desserts for entertaining; easy sauces, chutneys, and cereals; mouth-watering meat, poultry and perfect soups and stews; vegetarian dishes.
{
156pp,
210x135mm,
October 2000;
PB,
£7.50,
1558672524:9781558672529
, Bristol Publishing
} |
 |
APROVECHO
: A Mexican-American Border Cookbook
[Teresa Cordero-Cordell & Robert Cordell]
This is a celebration of the food and culture of the Us-Mexico border region. This comprehensive book contains over 250 recipes -- from enchiladas, quesadillas, and margaritas to more exotic delights like Cactus Salad (Ensalada de Nopalitos), Lobster and Tequila (Langosta y Tequila), and Watermelon Sorbet. Also included are special sections that relate popular legends, a glossary of chillies and cooking terms, and a Mexican pantry list.
{
378pp,
155x230mm,
January 2008;
PB,
£14.50,
0781812062:9780781812061
, Hippocrene Books
} |
 |
BELARUSIAN COOKBOOK
[Alexander Bely]
This cookbook is a fascinating exploration of Belarusian history and food, as well as of the prominent Jewish influence on the cuisine. Alexander Bely, a historian and native of Belarus, carefully reconstructs traditional recipes, both of the peasants and aristocracy, with the aim of pleasing palates as well as restoring national culinary traditions, which have been largely eclipsed during the tumultous last century.
{
216pp,
140x215mm,
April 2009;
HB,
£20.99,
0781812097:9780781812092
, Hippocrene Books
} |
 |
BEST OF CZECH COOKING, EXPANDED EDITION
[Peter Trnka]
While similar to the cuisines of Russia, Hungary, and Poland, Czech cooking is uniquely appealing, practical and elegant. This expanded edition includes 240 easy-to-prepare recipes and a concise guide to Czech aperitifs, wine and beer.
{
403pp,
140x215mm,
April 2009;
PB,
£14.50,
0781812100:9780781812108
, Hippocrene Books
} |
 |
BEST OF POLISH COOKING
: Expanded Edition
[Karen West]
First published in 1983, this classic resource for Polish cuisine has been a favourite with home chefs for many years. The new edition includes a chapter of Light Polish Fare with Ingenious tips for reducing fat, calories and cholesterol, without compromising the flavour of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion table for butter, sour cream and milk will help readers lighten other recipes as well. In an easy-to-use menu format, the author arranges complementary and harmonious foods together -- all organised in seasonal cycles. Inside are recipes for Braised Spring Lamb with Cabbage, Frosty Artichoke Salad, Apple Raisin Cake, and Hunter's Stew. The new Light Polish Fare chapter includes low fat recipes for treats like Roasted Garlic and Mushroom Soup and Twelve-Fruit Brandied Compote.
{
240pp,
140x210mm,
July 2000;
HB,
£8.50,
078180826X:9780781808262
, Hippocrene Books
} |
 |
COOKING FROM CHINA'S FUJIAN PROVINCE
[Jacqueline M Newman]
Though Fujian, a south-eastern province of China, is home to one of China's best cuisines, it is barely known outside of China. This landmark volume gives us the province's savoury fish and meat dishes, wonderful teas, soups, stews, congees, noodles, and fire pots. With roots in early Mill food culture, Fujianese food benefits from the abundance of products found on the local mountains, flatlands and extensive coastline. Rice, wheat, and sweet potatoes are staples of the Fujianese cuisine. Fish and meat are often mixed to great effect, incorporating both sweet and pungent flavours. Two or more broths or soups served with these mixed dishes complete such fine repasts. Buddha Jumping the Wall is a typical dish, combining a myriad of ingredients from both the mountains and the sea: shark's fin, abalone, scallops, ham, chicken, mushrooms, yams, medlar, scallions, and garlic, to name hut a few. Crossing Bridge Noodles and Braised Meat in Wine Sauce are also great favourites, and dishes such as New Year Money Bags and Steamed Sea Cucumber Pockets are equally popular. With 200 recipes, photographs, cultural and historical backgrounds, and twenty menus for everyday meals and holiday banquets, this is a truly comprehensive volume for gourmands, anthropologists and foodies.
{
256pp,
155x230mm,
July 2008;
HB,
£20.99,
078181183X:9780781811835
, Hippocrene Books
} |
 |
EDIBLE JOURNEY
: Exploring the Islands' Fine Foods, Farms & Vineyards: 3rd Edition
[Elizabeth Levinson]
With thoughtful detail and thorough research, Elizabeth Levinson has expanded and updated her award-winning An Edible Journey to its third edition. With new recipes and destinations to visit, this revised volume offers the ins and outs of Victoria, Vancouver Island and the Gulf Islands' growing culinary community. From luscious organic vegetables and fruits, outstanding cheeses and prized wines, Elizabeth has tracked down the local and devoted growers and artisans. What she discovered is that many of these people have left behind high-profile careers in other fields to dedicate themselves to the land and to growing and developing gourmet goodies. Meant to inspire, savour and explore, An Edible Journey belongs on every foodie's table.
{
320pp,
155x230mm,
August 2009;
PB,
£20.99,
1894898907:9781894898904
, Heritage House Publishing (TouchWood Editions)
} |
 |
FILIPINO CUISINE
: Recipes From the Islands
[Gerry G Gelle]
A comprehensive presentation is given of all the regional styles of cooking from the island nation of the Philippines. All of the cultural influences that make up this country are presented in the cooking, including Asian, Spanish, Muslim, Portuguese, Mexican, and, of course, Filipino.
{
280pp,
200x230mm,
July 2008;
PB,
£24.99,
0890135134:9780890135136
, Museum of New Mexico Press (Red Crane Books)
} |
 |
FINE FILIPINO FOOD
[Karen Hulene Bartell]
A testament to the rich mix of cultures that have influenced the cuisine of the Philippines, FINE FILIPINO FOOD includes more than 200 easy-to-prepare recipes, a glossary of ingredients, and a guide to ingredient substitutions.
{
248pp,
155x230mm,
April 2009;
HB,
£12.50,
0781812119:9780781812115
, Hippocrene Books
} |
 |
GREEK COOKERY
: 300 Traditional Recipes
Every country has its own sense of taste and its own manner of cooking. A culinary review offers proof that the concoctions of each and every ethnic group bear the stamp of the Greek art of cooking. This book will be a valuable helpmate and a source of inspiration for the contemporary homemaker. In it you will find not only hundreds of tasty recipes, but co-ordinated suggestions for delightful, impressive menus, a feast of main dishes and luscious dessert ideas, with step-by-step instructions so that you can cook them easily and correctly, and work real miracles in your kitchen. Recipes are organised in the traditional categories. When leafing through this book, you may notice the amazing true-to-life illustrations, which will help make your table a thing of beauty. At the end of the book you will also find helpful hints and advice.
{
208pp,
December 1997;
PB,
£5.99,
9607436105:9789607436108
, Efstathiadis Group
} |
 |
HAPPY NOWRUZ
: Cooking with Children to Celebrate the Persian New Year
[Najmieh Batmanglij]
Book & Gingerbread Cookie Cutter. Nowruz -- the Persian New Year -- is one of the world's great festivals, a full month of activities celebrating the earth, the arrival of spring, and the rebirth of nature. Most of all, it is a festival for families. Children and adults alike can share in preparing special meals, decorating the house, and performing the many ceremonies that welcome the New Year. This is a guide to customs thousands of years old yet as vital as ever -- enjoyable for families no matter where they live or what their beliefs. "Happy Nowruz" offers twenty-five fun, easy, and innovative Nowruz recipes, with lots of photos to show you what to do. This is an ideal guide for parents, teachers, and children -- age six and older -- to know more about the origins of Nowruz and to get everyone involved in preparing for the arrival of spring by: baking Haji Firuz cookies; germinating seeds in eggshells; colouring eggs; making a Nowruz garland; jumping over fires; setting the Haft-sinn (seven-s) holiday table; planting narcissus and hyacinth bulbs; selecting and buying goldfish; banging spoons for trick-or-treating; cooking the Nowruz dinner; enjoying the Outdoor Thirteen picnic.
{
120pp,
215x280mm,
February 2008;
SB,
£26.99,
193382316X:9781933823164
, Mage Publishers
} |
 |
HEALTHY SOUTH INDIAN COOKING
: Expanded Edition
[Alamelu Vairavan & Patricia Marquardt]
With the addition of fifty new easy-to-prepare dishes, "Healthy South Indian Cooking" is back, now totalling 250 recipes. In the famous Chettinad Healthy cooking tradition of Southern India, these foods evoke South Indian forgotten by Chicken Tikka Masala enthusiasts. Mostly vegetarian, these recipes allow home cooks to create such esoteric: dishes as Potato-flled Dosas with Coconut Chutney, Pearl Onion and Tomato Sambhar; Chickpea and Bell Pepper per Poriyal, and Eggplant Masala Curry. Rasams, breads, legumes and payasams are all featured here, as is the exceptional Chettinad Chicken Kolambu, South lndia's version of the popular vindaloo. Each of these low-fat, low-caloric recipes come with a complete nutritional analysis. Also included are sample menus and innovative suggestions for integrating South Indian dishes into traditioilal Western meals. A section on the varieties and methods of preparation for dals (a lentil dish that is a staple of this cuisine), a multilingual glossary of spices and ingredients, and 16 pages of colour photographs make this book a clear and concise introduction to the healthy, delicious cooking of South India.
{
320pp,
155x230mm,
April 2009;
HB,
£24.99,
0781811899:9780781811897
, Hippocrene Books
} |
 |
HUNGARIAN COOKBOOK
: Old World Recipes for New World Cooks: Expanded Edition
[Yolanda Nagy Fintor]
These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.
{
216pp,
140x215mm,
April 2009;
PB,
£12.50,
0781812402:9780781812405
, Hippocrene Books
} |
 |
KERALA KITCHEN
: Recipes & Recollections from the Syrian Christians of South India
[Lathika George]
This book evokes the beauty of a bygone era and the vibrant texture of community life through a hundred recipes, engaging recollections, and beautiful photographs. Long before the time of Christ, the lure of spices took traders and seafarers to Kerala, a prosperous and highly literate state on the tropical Malabar Coast of south-western India. Saint Thomas the Apostle also travelled this spice route, preaching to and converting several Brahmin families who later intermarried with the Syrians who settled in Kerala; the Syrian Christians or Nazaranis of Kerala were born of this confluence. Centuries later, ayurvedic massage resorts and scenic backwaters make this lush land a top tourist destination, and spices still draw both traveller and gourmand to the rich, abundant culinary tradition of this people. Meen Vevichathu (Fish Curry cooked in a clay pot), Erachi Olathiathu (Fried Meat), and Njandu Karri (Crab Curry) are among the book's savoury delights, along with varied rice preparations such as Puttu (Steamed Rice Cake), Paalappam (Lace-Rimmed Pancakes), and tropical desserts such as Karikku Pudding (Tender Coconut Pudding) and Thenga Paalum Nendrikkai (Baked Plantain with Coconut Cream). Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales from the past and present, of talking doves, toddy shops, travelling chefs and killer coconuts.
{
200pp,
210x230mm,
April 2009;
HB,
£26.99,
0781811848:9780781811842
, Hippocrene Books
} |
 |
LANDIS VALLEY COOKBOOK
: Pennsylvania German Foods & Traditions: 2nd Edition
The culture of the Pennsylvania Dutch is preserved at Landis Valley Museum in Lancaster, Pennsylvania. This volume produced in association with the museum presents food and foodways essential to seasonal events and holidays of the calendar year, from New Year's Day to Christmas, barn raisings to quilting bees. Over 200 recipes are offered, both traditional and modern, including such favorites as chicken corn soup, onion bread, Fastnachts, shoofly pie, pepper cabbage, red beet eggs, apple butter, corn fritters, Lebkuche, funnel cake, clear toy candy, bellyguts, soft pretzels, scrapple, sausage, pig stomach, roasted ham, chicken pot pie, pork and sauerkraut, fried rabbit, dandelion wine, and cherry bounce.
{
184pp,
185x230mm,
April 2009;
HB,
£20.99,
081170467X:9780811704670
, Stackpole Books
} |
 |
MENUS & MEMORIES FROM PUNJAB
: Meals to Nourish Body & Soul
[Veronica Sidhu]
Arranged in a unique menu format, this cookbook takes the reader on a nostalgic culinary journey through Punjab. Featues signature village recipes like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), as well as recipes from a Maharajah's table such as a stunning Roast Leg of Lamb and Royal Bread Pudding. A colourful historical vignette or family anecdote introduces each menu, bringing the culture and cuisine of Pubjab alive for readers.
{
288pp,
155x230mm,
May 2009;
HB,
£24.99,
0781812208:9780781812207
, Hippocrene Books
} |
 |
NILE STYLE
: Egyptian Cuisine & Culture -- Ancient Festivals, Significant Ceremonies & Modern Celebrations
[Amy Riolo]
From classics like Fava Bean Puree, Yogurt with Honey, and Egyptian Whole-Wheat Pita Bread, to tempting Lamb-Filled Phyllo Triangles and Peanut, Coconut, and Raisin Baklava, Nile Style spans the range of the Egyptian kitchen with recipes that will appeal to every palate! Includes 23 full menus showcasing, 150 easy-to-follow recipes and much more.
{
288pp,
155x230mm,
March 2009;
HB,
£24.99,
0781812216:9780781812214
, Hippocrene Books
} |
 |
PERSIAN COOKING FOR A HEALTHY KITCHEN
[Najmieh Batmanglij]
Persian cuisine is exotic yet simple like a poem by Omar Khayyam, healthy yet colourful like a Persian miniature painting. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs; and a delicate, uniquely Persian mix of spices such as rose petals, angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a delicious and balanced diet. Drawing on her 15 years of experience collecting and adapting authentic Persian recipes, and inspired by her years in Southern France and the United States, Najmieh Batmanglij has brought about a marriage of ancient Persian cooking, French Provencal food presentation, and contemporary American eating styles. The result is this book featuring 95 exquisite kitchen-tested recipes that are low in fat yet high in flavour -- a feast for both the eyes and the taste buds -- that meet the current health goals of limiting the calories from saturated fats. The recipes have been kitchen tested by both American and Persian chefs. They are intelligently written and easy to follow, one per page, each facing a magnificent photograph by the renowned French photographer, Serge Ephrahim.
{
200pp,
215x240mm,
January 2009;
PB,
£18.50,
1933823267:9781933823263
, Mage Publishers
} |
 |
REGIONAL ENGLISH COUNTRY KITCHEN
[Geraldine Duncann]
Hindle Wakes, Stargazy Pie, Bubble and Squeak and Spotted Dick are among the many delights this book has to offer. Don't let the fanciful names fool you. These are time-honoured, dishes that represent quintessential British cuisine. Gleaned from the kitchens of cottages, inns, pubs and farms, over 200 recipes portray the full range of country cooking. This quaint cookbook features the best every larder, oven and pantry has to offer. Geraldine Duncann ventures beyond the safe confines of English breakfast staples, serving up such serendipitously discovered dishes as Minted New Potatoes (discovered when her son wandered into the Fox and Hound in Nettlebed and the pub's deep fryer was out of commission), sixteenth century Intoxicated Fowelle, Mephistopheles Sauce, and Mediators (Oyster Loaves), used by drunken husbands to placate their angry wives. Unpretentious and wholesome, this hearty fare is as charming as the moors and meadows the author describes for us in her pithy commentary. Featuring a map and a selection of lovely photographs, this book is a must for he cook who likes to experiment with staples -- and the recipes yield wonderful results.
{
300pp,
155x230mm,
April 2009;
HB,
£24.99,
0781811821:9780781811828
, Hippocrene Books
} |
 |
REGIONAL GREEK COOKING
[Dean & Catherine Karayanis]
This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece.
{
306pp,
155x230mm,
April 2008;
HB,
£20.99,
0781811465:9780781811460
, Hippocrene Books
} |
 |
SCOTTISH-IRISH PUB & HEARTH COOKBOOK
[Kay Shaw Nelson]
In this collection of the best Scottish and Irish pub fare and home cooking, you will find old classics like Corned Beef 'N' Cabbage, Cock-A-Leekie, Avalon Apple Pie, and Fish and Chips, as well as new recipes sure to become family favourites: Tobermory Smoked Salmon Pate, Raisin Walnut Porridge, and Skibbereen Scallop-Mushroom Pie among others. All recipes are adapted for the North American kitchen.
{
272pp,
140x215mm,
April 2009;
PB,
£14.50,
0781812410:9780781812412
, Hippocrene Books
} |
 |
SIMPLE TREASURES
: From the Collection of Canadian Rocky Mountain Resorts
[Alistair Barnes]
This book offers an opportunity to experience world-class dining in your own home, with easy-to-follow recipes selected from the award-winning kitchens of the Canadian Rocky Mountain Resorts. Refer to the incredible colour photography throughout the cookbook and create beautifully presented and delicious meals for family and friends.
{
160pp,
255x255mm,
December 2008;
PB,
£24.99,
1894898850:9781894898850
, Heritage House Publishing (TouchWood Editions)
} |
 |
SOUTH AFRICAN COOKBOOK
: The Classic Cooking Guide with All Your Favourite Recipes
The food in this book reflects the diversity of the country in which we live -- and the spirit of adventure which has awakened in the South African kitchen in recent years. The first part explores many new culinary boundaries and also includes those traditional dishes which have endured through changes in lifestyles and eating habits. The recipes, whether new or traditional, have been contributed by some of the top cookery writers in South Africa. Experts have also provided food preparation tips which apply specifically to South Africa and have adapted many international classics so that local cooks can have everything of the best.
{
400pp,
255x260mm,
January 2009;
HB,
£13.99,
1919750592:9781919750590
, Jonathan Ball Publishers (Sunbird Publishers)
} |
 |
STIR THE POT
: The History of Cajun Cuisine
[Marcelle Bienvenu, Carl A Brasseaux & Ryan A Brasseaux]
From debunking myths about Cajun cooking to exploring the fascinating place of that food holds in Acadia, STIR THE POT presents the complex history of this well-loved ethnic cuisine in a most palatable manner.
{
208pp,
155x230mm,
July 2008;
PB,
£12.50,
0781812127:9780781812122
, Hippocrene Books
} |
 |
TASTE OF CYPRUS
: 3rd Edition
[Gilli Davies]
An original and exciting book which brings out Cypriot food in all its splendour and richness. An easy-to-follow seasonal look at the island's varied tastes. It is supplemented by colour photographs showing different food products and numerous black-and-white illustrations.
{
208pp,
155x230mm,
December 1998;
PB,
£6.50,
0948853255:9780948853258
, Topline Publishing
} |
 |
THAI COOKING MADE EASY
[Sukhum Kittivech]
Bilingual: English and Chinese. Famous for its exotic flavours and aromas, Thai cuisine offers culinary delights too numerous to describe. Suffice to say that the blending of the cuisines of the Chinese, Indian, Indonesian and Vietnamese cultures produces the delightful mouth watering contrasts of sweet, sour, and hot spicy tastes. Master chef, Sukhum Kittivech, the owner of the popular Chan Dara restaurants, has selected 100 authentic and popular Thai dishes that are sure to please the palates of those who partake of the exotic dishes. Most of the recipes are very easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces. All recipes are accompanied by full colour pictures to assist the reader in proper dish presentation.
{
93pp,
185x260mm,
January 1992;
PB,
£13.50,
0941676285:9780941676281
, Wei-Chuan Publishing
} |
 |
CHOCOLATE
: A Healthy Passion
[Shara Aaron & Monica Bearden]
This book emphasises that chocolate is much more than just a sweet treat. It encompasses a culture, a cuisine, a treatment and much more. Here you will learn how to savour and expand the sensual experience that is chocolate. The history and culture of the product is traced around the world and that eaten in moderation, it can have healing powers. Enticing recipes will bring your appreciation of this gift from Mother Nature to a new level.
REVIEW: "A chocaholic’s delight for its wonderful illustrations and excellent text. Without overwhelming the reader with an encyclopedia and academic approach, this is an informative and enjoyable reading experience for anyone who savors chocolate. The authors bring credentials as dietitians to the book, but this is really just fun to read while you learn the benefits and joys of chocolate." --Bookviews.com, November 2008
{
213pp,
205x205mm,
September 2008;
HB,
£16.99,
1591026539:9781591026532
, Prometheus Books
} |
 |
COCONUT LOVERS COOKBOOK, 2ND EDITION
[Bruce Fife ND]
If you like coconut, you will love this book. It's written for coconut lovers as well as for the growing number of health conscious individuals who recognise coconut as a marvelous health food. Every recipe contains coconut in one form or another. Some recipes such as Coconut Battered Shrimp and Coconut Macaroons use shredded or flaked coconut. Others such as Chicken A La King and Strawberry Chiffon Pie use coconut milk or cream in place of dairy. The salad dressings and mayonnaise recipes are based on coconut milk and oil. This book contains nearly 450 recipes with a mixture of both vegetarian and non-vegetarian dishes to choose from. You will find recipes for creating savoury main dishes, appetising side dishes, satisfying snacks, and nutritious beverages. You will find recipes for dairy-free smoothies and blender drinks, creamy soups and hearty chowders, delicious curries, stews, and casseroles. If you like desserts, you will find plenty here to choose from, including German Chocolate Cake, Coconut Pecan Pie, and Chocolate Almond Ice Cream. Concerned about sugar? No problem. Every sweet or dessert recipe includes a low sugar version. These recipes use very little sugar or none at all.
{
224pp,
140x215mm,
January 2005;
PB,
£13.50,
0941599590:9780941599597
, Piccadilly Books Ltd
} |
 |
HOT TOMATOES
[Angelo McDonnell]
A native of South America, the tomato comes in a wide variety of shapes, sizes, colours, textures, and flavors -- from the tangy green zebra to the sweet Japanese momotaro to the intense pineapple heirloom. In Hot Tomatoes, acclaimed chef Angelo McDonnell reintroduces the tomato to chefs looking for innovative ways to integrate the much-loved fruit/vegetable into elegant, flavourful dishes. Among the forty-seven feats of creativity featured in Hot Tomatoes are dazzling constructions like Lamb Chop with Dried Tomato Crust on Balsamic Tomatoes and Valencia Orange Tomato Ravioli with Lobster Sage and Tomato Stew. McDonnell -- clearly in love with the freedom the multifaceted tomato affords -- also comes up with exciting treats like the Bloody Mary Tomato, Chilled Ox Heart Tomato Martini, and Home-made Ketchup. Colour photography brings each mouth-watering recipe to vibrant life and illustrates McDonnell's flair for sophisticated presentation of dishes. The book also includes: a colourful pictorial index of tomato varieties; an index of short component recipes; descriptions of some less familiar ingredients. This is a bold cookbook that's beautiful enough to be a coffee table book.
{
150pp,
210x210mm,
April 2009;
HB,
£29.50,
9889938715:9789889938710
, Greenleaf Book Group (Emerald Book Co.)
} |
 |
PEACH COOKBOOK
: Beverages, Breakfast Treats, Appetisers, Soups, Salads, Sides, Entrees, Desserts
[Mimi Brodeur]
Sweet and succulent peaches are a favourite fruit. In this book of original recipes, peaches maintain their starring role in desserts, such as Sumptuous Peach Ice Cream, Peach Schnappy Créme Brulee, and Peach Upside-Down Cake with Rum Cream. But the fruit adds new character depth to other dishes -- Buttermilk Peach Muffins and Blackberry Peach French Toast for breakfast, Peach Bruschetta and Chilled Peach Soup as appetizers and Smoke Rubbed Skirt Steak with Peach Chive Butter and Spicy Pork Spareribs with Peach Glaze as main courses at dinner. A variety of recipes for beverages from Sparkling Peach Lemonade to Peach Crantini are included as refreshing accompaniments.
{
128pp,
155x230mm,
March 2009;
PB,
£18.50,
0811704734:9780811704731
, Stackpole Books
} |
 |
QUALITY VENISON COOKBOOK
: Gret Recipes from the Kitchen of Steve & Gale Loder
[Steve & Gale Loder]
A collection of over 300 venison recipes; Includes a summary of how to process deer to produce quality venison; Convenient spiral-bound format Includes recipes such as:; Crossbow venison corn casserole Deer camp sloppy joes; Spicy venison steak and onions Venison rigatoni bake; Hawaiian marinated venison kabobs; Grilled venison rosé; Hunter-style stew; Appalachian Mountain sauce An average-sized deer can yield up to 70 pounds of venison--and there's only so many venison steaks and burgers a person can swallow. Enter the Loders' venison cookbook, with options for creating a different delicious venison meal every night of the week. Home-made recipes complemented by fresh vegetables and seasonings await the chef: from pot-roasted venison in red wine to tasty venison corn chowder, there is a recipe to suit every palate. The only cookbook deer hunters need to satisfy their culinary whims.
{
380pp,
155x230mm,
July 2008;
SB,
£20.99,
0811735206:9780811735209
, Stackpole Books
} |
 |
WHAT WILL I DO WITH ALL THOSE COURGETTES?
[Elaine Borish]
A cookery book for a garden full of courgettes. Over 150 recipes for soups, salads, main courses, casseroles, breads and cakes -- enable this easy-to-grow vegetable to be transformed into easy-to-make and delicious dishes.
{
174pp,
155x230mm,
May 2002;
PB,
£7.95,
0952488159:9780952488156
, Fidelio Press
} |
 |
WHAT WILL I DO WITH ALL THOSE COURGETTES? / WHAT WILL I DO WITH ALL THOSE ROOT VEGETABLES? SET
[Elaine Borish]
Two book set - SPECIAL PRICE. "What Will I Do with All Those Courgettes?" -- A cookery book for a garden full of courgettes. Over 150 recipes for soups, salads, main courses, casseroles, breads and cakes -- enable this easy-to-grow vegetable to be transformed into easy-to-make and delicious dishes. " What Will I Do with All Those Root Vegetables?" -- A cookery book for a garden full of root vegetables. Beetroot, carrots, celeriac, Jerusalem artichokes, leeks, onions, parsnips, potatoes, radishes, swedes, sweet potatoes, turnips with almost 200 easy-to-make recipes from soups and salads to main courses and accompaniments. Features a recipe for virtually every part of a meal.
{
417pp,
155x230mm,
May 2008;
PB,
£15.95,
FIDELIOSET
, Fidelio Press
} |
 |
WILD GAME CHILIES, SOUPS & STEWS
[Rick Black]
Recipes for small game, big game, game birds, seafood, and exotics including Rabbit, Squirrel, Beaver, Muskrat, Opossum, Raccoon, Armadillo, Whitetail, Antelope, Boar, Buffalo, Bear, Caribou, Elk, Moose, Wild Goat, Wild Sheep, Grouse, Partridge, Squab, Quail, Pheasant, Wild Duck, Wild Geese, Wild Turkey, Crab, Salmon, Crawfish, Clams, Oysters, and Catfish.
{
232pp,
155x230mm,
April 2008;
PB,
£12.50,
0811732770:9780811732772
, Stackpole Books
} |
 |
ANTI-AGEING EXOTIC BLENDS
[Minnie Pandit]
Ageing is a natural process which can be enhanced under certain conditions like stress, pollution, over exhaustion etc. In today's busy lifestyle, there is very little time to rejuvenate ourselves. Keeping this in mind, the authors have proposed some healing.
{
134pp,
160x160mm,
January 2008;
PB,
£9.99,
8131902781:9788131902783
, B Jain Publishing Group
} |
 |
DON'T FEEL GUILTY, EAT IT!
[Chef Luis Bruno. Photography by Joe Lee]
Remember that old photograph from high school or college where you were fit & trim -- the picture of health. Unfortunately, my photographs do not fill my picture albums. I was the "big boy" in the class most of my life. However, a candid snapshot from a few years back was a true wake-up call for me to quit yo-yo dieting, make a commitment to a healthier way of living & ensure that my photo album was not cut short. Getting the weight off was one challenge; keeping it off has been another. Neither has been easy but more doable than I thought & well worth the outcome. The purpose of this cookbook is to offer suggestions for a healthier lifestyle & ways to make better choices when it comes to food. It isn't about just eating lettuce & a piece of chicken! You will find recipes that are fun to prepare, taste great & offer a variety of foods to keep you from getting bored with that same old fare. By converting ingredients & lowering calories along with proper exercise & portion control, you can still enjoy that fudge brownie & a big fat juicy sandwich. This book doesn't come with a promise of losing a specific amount of weight in a specific amount of time. The results are up to you. Hopefully, eating in this way will become an adventure for your taste buds as it has been for me. Today, I am happier, healthier & half the man I used to be!
{
199pp,
155x230mm,
December 2008;
PB,
£22.50,
098211821X:9780982118214
/
HB,
£24.99,
0982118201:9780982118207
, AtlasBooks (Eclectic Publishing)
} |
 |
FREEDOM FROM ARTHRITIS THROUGH NUTRITION
: The Complete Guide with Delicious Recipes: 7th Edition
[Dr Philip Welsh]
Dr Philip Welsh tested different foods for over fifty years to arrive at these sound findings. Many arthritis sufferers have found relief in a few weeks or months by following his nutritional guide. The good doctor's advice is clear and easy to understand. For instance, avoid the "three bad whites:" sugar, salt and white flour. Consume less meat and starch, more fruits and vegetables. This is Nature's way to restore health and longevity, and improve conditions of arthritis and joint pain, cholesterol, constipation, and obesity. For a healthy body, pain-free joints, clear skin and all-around well-being. Live longer and stronger giving your body the right fuel.
{
256pp,
155x230mm,
December 2008;
PB,
£16.99,
0930852281:9780930852283
, Tree of Life Publications (Progressive Press)
} |
 |
HEALTHY BUNCH COOKBOOK
: The Essential Vegan Cookbook for All of You Healthy Tarts, Healthy Dudes & Healthy Idols. Fabulous Recipes to Create Delicious Meals While Maintaining Your Optimum Weight & Health!
[Trisha Stewart]
This cookery book has been created to support the series by Trisha Stewart on diet and lifestyle, Healthy Tart, Healthy Idol, Healthy Dude and also Healthy Fitness Central which is written by Trisha's great friend and colleague and her own fitness guru, Christin McDowell. This book is deliberately focusing on vegetarian/vegan foods, not only to support these great lifestyle books, but also to encourage those people who eat flesh and dairy to try some great alternatives. Even though I have outlined in my other books very good reasons to avoid eating animal produce, I know some people will continue to do so, which is about choices. Choosing recipes in this book will be greatly contributing to your own health and wellness and that of your family and friends as well. You will be amazed how many people love to eat this kind of food. Help to spread the word about a great way of eating for optimum health and make this book part of your everyday eating regime.
{
180pp,
140x215mm,
November 2008;
PB,
£12.50,
0981684637:9780981684635
, AtlasBooks (Waterleaf Publications)
} |
 |
HEALTHY FAMILY FAVORITES
: A Fresh Approach to Eating Great
[Mary Diederichs]
Recipes passed on from one generation to the next are a priceless treasure. This is a collection of a family's most popular heirloom recipes that Mary Diederichs has lightened up to be healthier without sacrificing flavour. The formally hand-written recipes on faded index cards can reveal quite a portrait of the person who collected those recipes. This book is like looking through a photo album. Mary Diederichs recognises the worth of documenting some of her own culinary favourites. Four generations of Mary's family are represented -- from the Ranger Cookies made by her Grandmother Biddy when Mary was a child, down to the Twice -- Baked Potatoes made by her daughter, Lisa. Mary's collection is contemporary in its approach to taste and nutrition. With a focus on fresh vegetables, herbs and seafood, most of the recipes utilise low-fat cooking methods -- ideal for anyone who is watching their weight or just wants to eat more healthfully.
{
149pp,
155x230mm,
November 2008;
PB,
£14.50,
0981824803:9780981824802
, AtlasBooks (Macmillan Books)
} |
 |
MR ABE'S GOODY BOOK
[Kenny Sylvester]
Heart Healthy cook book with simple everyday recipes that the average person could use. Recipes contain no added sugar, no added salt, no added trans-fat and no red meat. Recipes photographed by the author so that the average person can see what food actually looks like prepared at home. There are no fake or orchestrated food in the photographs. Pages opposite the recipe are left blank so that the consumer can add or change recipes to suit their own individual needs and taste.
{
204pp,
140x215mm,
April 2008;
PB,
£16.99,
0972619720:9780972619721
, AtlasBooks (Sylvester Publishing)
} |
 |
SOUL-FULL EATING
: A (Delicious!) Path to Higher Consciousness
[Maureen Whitehouse]
This is a fun, provocative and profoundly insightful read that illustrates how anyone - no matter what their faith, religion or personal philosophy - can become a spiritual master at mealtime. How? It's Simple: Eat with love what's grown with love, prepared with love, and served with love. Soul-Full Eating artfully illustrates how a deep sense of fulfilment can be found from eating foods that resonate with your Soul. The book is full of engaging personal accounts intertwined with substantial cutting-edge nutritional and spiritual information which is backed up by exhaustive, comprehensive research.
{
448pp,
190x235mm,
May 2008;
PB,
£8.50,
0981783406:9780981783406
, Midpoint Trade Books (Axiom Publishing)
} |
 |
TRULY CULTURED
: Rejuvenating Taste, Health & Community with Naturally Fermented Foods
[Nancy Lee Bentley]
This is a delicious and nutritious feast of facts, recipes and figures, quips, quotes, quizzes, history, food science, anecdotes and insight, puns, myths, secrets, how-to tips, titbits and unabashed, call-it-like-it-is power truths that help readers understand how important live, cultured, fermented foods - and the microorganisms that produce them - are to our health, environment and communities. Although many people will pick up "Truly Cultured" just for its sumptuous recipes and lush, four-colour photographs, the book is much more, an unprecedented archetype on this subject. Bentley hopes it will change the way we think about food, health and life and how this impacts the world.
{
272pp,
215x255mm,
August 2008;
PB,
£21.99,
0979883024:9780979883026
/
SB,
£29.50,
0979883040:9780979883040
, Cardinal Publishers
} |
 |
BEER & GOOD FOOD
[Bob & Coleen Simmons]
Features a collection of recipes that use beer as a main ingredient as well as recipes that pair particularly well with beer. Includes appetisers; breads and side dishes; soups and salads; meat, poultry and seafood dishes; and desserts. Also tells about beer history, how beer is made, beer varieties, how to serve beer properly and how to pair beer with food.
{
176pp,
205x135mm,
November 1997;
PB,
£7.50,
1558671773:9781558671775
, Bristol Publishing
} |
 |
FROM PERSIA TO NAPA
: Wine at the Persian Table
[Najmieh Batmanglij]
Wine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the world’s most sophisticated culinary traditions. The ties, in fact, are age-old. This book weaves together history, poetry, a look at modern viniculture, and a wealth of recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table. 'Whoever seeks the origins of wine must be crazy', a Persian poet once declared, implying that simple enjoyment of this greatest gift of the grape ought to be enough. Since he wrote those words, however, winemaking has been traced all the way back to the northern uplands of the Fertile Crescent some seven millennia ago, the start of a journey that would take it across the Near East and then into Europe in the dawning years of civilisation. Iran was one of the nurseries of the wine grape, and, as empires rose and fell there, princes, priests, poets and people in ordinary walks of life all embraced wine in various ways. After Islam came to Iran, wine drinking sometimes slipped from public view, but it never disappeared. In this lavishly illustrated book, Najmieh Batmanglij explores that long and eventful history, then shifts her story to California’s famed Napa Valley, half a world away. There, in a kind of up-to-the-minute homage to the past, an Iranian-American named Darioush Khaledi uses the latest vinicultural techniques to make superb wines at a winery reminiscent of Persepolis, the ceremonial capital of the ancient Persian empire. The final section of the book offers 80 recipes, a guide to Persian hospitality, both old and new, and seasonal menus for various occasions. Grapes play a role in most of the recipes, whether in the form of the fruit, the leaf, the juice, the syrup, unripe grapes or their juice (verjuice), vinegar or wine. Although these recipes are presented for the modern table, they are traditional -- based on sources as various as a tenth-century Persian cookbook or the culinary archives of a sixteenth-century Persian court. The book has two special sections. One, written by Dick Davis, a leading authority on Persian literature, discusses the unique links between poetry and wine-drinking in Persian culture. The other, by wine-and-food expert Burke Owens, offers guidelines for pairing wine with the distinctive ingredients used in Persian cooking. He has also provided wine suggestions for each recipe.
REVIEW: "The definitive book on Persian cooking. Not just a recipe collection but a fond introduction to a culture and a fascinating cuisine." -- Los Angeles Times. "Beautifully illustrated -- the recipes also pack a punch. I served Levantine Pilaf in pastry at a party and felt a genuine thrill as I cut into the golden dome..." -- New York Times. "A jewel of a book, rich in photography as well as in recipes." -- Washington Post.
{
258pp,
240x310mm,
August 2006;
HB,
£33.50,
1933823003:9781933823003
, Mage Publishers
} |
 |
VINEYARD CUISINE
: Meals & Memories from Messina Hof
[Merrill & Paul Bonarrigo]
Having spent 30 years developing wines of distinction in Texas, Merrill and Paul Bonarrigo have now created a true vineyard cuisine using wine in every dish or marinade and offering suggestions of pairings. From the first winery in the state to produce wine-based foods comes this historical journal with over 100 recipes about wine, food, and years of love and laughter.
{
168pp,
230x250mm,
September 2007;
PB,
£20.99,
193397902X:9781933979021
, IPG (Bright Sky Press)
} |
 |
WINE WITH ASIAN FOOD
: New Frontiers in Taste
[Patricia Guy & Edwin Soon]
The definitive guide to pairing wine with Asian food, this book presents a systematic approach you can use to make matches with panache and confidence. The authors have distilled their research and experience into an uncomplicated method, one that will allow you to make effortless, yet informed, decisions when selecting wines to accompany your Asian meals, whether in restaurants or at home. The wine selection process reflects an understand-ing of the characteristics of wines and their interac-tions with the spectrum of Asian flavours and cooking techniques. Foods from China, India, Japan, Indonesia, Malaysia, Singapore and the countries of Indochina are grouped into five flavour profiles, while wines -- dry, sweet, sparkling, and fortified -- are organised into seven style categories based on flavour, texture and body. The book also contains recipes for 50 classic Asian dishes that are widely enjoyed in restau-rants, yet easily prepared at home. Understanding the ingredients of these dishes and the reasons for the authors' wine recommendations will help you use the matching mechanism with confidence. The principles outlined invite you to experiment with food and wine combinations that are not specifically mentioned here. There is real pleasure in combining wine with Asian food as you discover new aromas and flavours, both in the dish and in the glass. This is your essential companion to enjoying these new frontiers in haste. Includes a general index and a comprehensive index of wines.
{
174pp,
235x290mm,
December 2007;
HB,
£20.99,
1594901147:9781594901140
, Tide-Mark
} |
 |
WINES OF ITALY
: A Complete Guide to the Grape Varieties, Growing Regions & Classifications of Italian Wine
[Patricia Guy]
Italy claims more grape varieties than any other country: 350 have been codified and more than 1,000 others are being catalogued and studied. This extraordinary range of grapes and wine styles means that Italy's potential as a source for diverse and distinguished wines has barely been tapped and is little understood. Now Patricia Guy brings together the most comprehensive collection of current information about Italian wine today. In addition, Ms Guy combines wine information with a host of complimentary food pairings and recipes for delicious meals with each wine. For those interested in touring Italian vineyards, Wines of Italy includes locations and maps that make planning a tour convenient. With more than 100 full-colour photographs, this indispensable guide is the first book designed to help everyone from consumers to sommeliers explore and understand the kaleidoscopic range of contemporary Italian grape varieties and the wines made from them. Salute!
{
358pp,
225x245mm,
September 2003;
HB,
£29.50,
1559498811:9781559498814
, Tide-Mark
} |
 |
BACCHUS WINE NOTEBOOK
[Pierre Veronneau]
This unique winetasting guide and notebook enables wine lovers to explore the fascinating world of wine in an organised way. Users can record wines they want to try or those they have enjoyed in the wine log. Tasting sheets help recall wines previously sampled, whether simply for pleasure or for future consultation. A glossary of wine terms assists users in accurately describing wines. Designed to lie flat when open and fit into a pocket or bag, it also includes wine web sites and useful facts about wine.
{
72pp,
120x175mm,
April 2003;
SB,
£4.99,
1550651641:9781550651645
, IPG (Vehicule Press)
} |
 |
BEST 50 BARGAIN WINES
The most knowledgeable wine drinkers know that there are inexpensive wine bargains to be found, from every country, on supermarket shelves, which are absolutely the equal of wines costing five times as much. Spain, Italy, Chile, Australia, and other producers join France and the United States in making great inexpensive wines. Without going unnecessary detail, this book identifies the best current wine bargains around for the everyday shopper. Carry it with you or take notes -- and drink better wine -- cheaper.
{
80pp,
230x115mm,
November 2005;
PB,
£4.99,
1558673148:9781558673144
, Bristol Publishing
} |
 |
BRITISH COLUMBIA WINE COMPANION
[John Schreiner]
This book collects the essentials facts and the outrageous anecdotes that define the colourful past and dynamic future of wine in British Columbia. The book includes biographical sketches of most of the grape growers, winemakers, winery owners and other participants in the wine industry. Essays cover such diverse topics as the changing styles of BC wines, the histories of Inkameep Vineyards and Sweeney Cooperage, and the story of icewine.
{
256pp,
155x230mm,
January 1996;
PB,
£14.50,
1551430614:9781551430614
, Heritage House Publishing (Orca Book Publishers)
} |
 |
CHARDONNAY & FRIENDS
: Variety Wines of British Columbia
[John Schreiner]
This is exactly the tool that wine lovers need to explore the mainstream varieties like Chardonnay, Cabernet Sauvignon and Merlot as well as hidden treasures such as Auxerrois, Ehrenfelser, Pinotage and Sovereign Opal. Schreiner describes the origin of the grape varieties, the taste of the wines, and makes recommendations for food pairing. Chardonnay and Friends also includes a refreshing guide to efficient winery touring, with wineries grouped into ideal one-day tours. Whether you are visiting wineries or just shopping at your local liquor store, this book will make it easier to select the right wines for your taste and your table.
{
218pp,
155x230mm,
January 1998;
PB,
£13.50,
1551431033:9781551431031
, Heritage House Publishing (Orca Book Publishers)
} |
 |
GOOD LIFE GUIDE TO ENJOYING WINE
[Ray Johnson]
Down-to-earth and lively, this guide delivers practical guidance for getting the most pleasure out of wine. With wit, wisdom, and insider advice, renowned wine educator and professional wine tasting judge, Ray Johnson, guides readers through a short tasting to uncover their favourites. Johnson's straightforward and engaging approach celebrates the deliciousness of wine without the pretension.
{
90pp,
135x210mm,
December 2005;
HB,
£11.99,
1594110816:9781594110818
, Writers' Collective
} |
 |
SPIRITUALITY OF WINE
[Tom Harpur]
Here is a sweeping look at the deep connection between wine and spirituality from ancient times to today. With its abundance of apt quotations, spiritual wisdom, and lavish images, The Spirituality of Wine, is a book to be treasured by wine lovers of every persuasion.
{
160pp,
210x230mm,
July 2004;
HB,
£24.99,
1896836631:9781896836638
, Wood Lake Publishing
} |
 |
WINE FACT & FICTION
: Facts, Legends & Helpful Advice for Wine Consumers
[Andrew Jones]
This is a vintage collection of fascinating facts and legends. Its 23 chapters will entertain, inform and educate everyone from the humblest wine consumer to the loftiest expert. Amongst the most colourful chapters are 'Wine Celebrities' including Shane Warne, Cliff Richard, Sam Neill and Gerard Depardieu, and Wine and Animals with Bears Mountain Lions and Moose, an Exploding Bunny and Stoffel the Wine Tasting Dog. There is also a fascinating chapter on 'Wine and Art' featuring Toulouse Lautrec, and Almost-Free Rembrandt and A Naked Lady who was hidden for 19 years, plus informative mini-chapters on Aboriginal and Maori wine names and much more.
{
160pp,
105x200mm,
July 2003;
PB,
£5.99,
0954451708:9780954451707
, Wine on the Web Ltd
} |
 |
40 DEGRESS EAST
: An Anatomy of Vodka
[Nicholas Ermochkine & Peter Iglikowski]
Vodka is enjoying unprecedented popularity in the West at the present time. Specialised vodka bars are opening all over Continental Europe and the US. It is becoming increasingly fashionable to drink vodka neat. The top restaurants in New York, Paris and London no longer have misgivings about serving quality iced vodka with fine gourmet dishes. Premium vodkas are regularly found on the shelves of retail wine outlets reserved for cognac, euax-de-vie and whiskey. But paradoxically, in Poland and to a lesser degree in Russia, vodka's popularity is waning as the middle class discover wines and spirits imported from the West. What is happening here? This neat book explodes the myths surrounding vodka, unravels its history and describes its production. The style and culture of vodka drinking are articulated in spellbinding fashion. This is truly one for the road.
{
218pp,
155x230mm,
May 2003;
PB,
£32.50,
1590335945:9781590335949
, Nova Science Publishers
} |
 |
BEST 50 BAR DRINKS
[Dona Z Meilach]
There are literally thousands of bar drinks. A few books list as many as 2500 recipes. A barman may know two hundred drink recipes, but generally his clients request between 40 and 50 different drinks. These include mixed drinks, cocktails, shooters and variations. From classic cocktails to modern mixers -- the best bar drinks are in this book. You will never need another bar drink recipe.
{
78pp,
150x115mm,
April 2001;
PB,
£4.99,
1558672575:9781558672574
, Bristol Publishing
} |
 |
BEST 50 BAR SHOTS
[Hannah Suhr]
Continuing our series of successful drink-related titles, this book from an experienced bartender contains the best and weirdest bar shots and shooters. The names may be strange, but the drinks range from the classic and familiar to the downright 'toxic'!
{
78pp,
155x115mm,
September 2004;
PB,
£4.99,
1558673024:9781558673021
, Bristol Publishing
} |
 |
BEST 50 MARGARITAS
[Dona Z Meilach]
Margaritas are among today's most fashionable cocktails, thanks to the increasing popularity of tequila. Use this book to learn the basics of a great-tasting margarita, blended or on the rocks, and how to choose a good tequila to make it with. Then go beyond the traditional Mexican margarita to add flavoured liqueurs, fruit and other mixers.
{
78pp,
115x150mm,
January 2002;
PB,
£4.99,
1558672729:9781558672727
, Bristol Publishing
} |
 |
BEST 50 MARTINI RECIPES
[Jennifer L Newens]
Be the hippest person on the block with your collection of 50 martini recipes, ranging from the traditional to today’s favourites. Also, learn a little martini history and 'mixology' as well as creative ways to garnish your cocktails.
{
78pp,
150x125mm,
October 1998;
PB,
£4.99,
1558672176:9781558672178
, Bristol Publishing
} |
 |
PARTY PUNCHES, 2ND EDITION
: Punch Recipes From Around the World
[Tim Page & Marianne Page Smith]
More than 300 recipes for punches and other festive party beverages from every corner of the world are divided into sections for traditional mixed fruit punches, punches from around the world by country, slushy punches, spiced punches, and punches by fruit.
{
200pp,
155x230mm,
November 2004;
SB,
£14.50,
1570722331:9781570722332
, IPG (Overmountain Press)
} |
 |
SCOTCH
: A Journal of Single-Malt Whiskies
[Alma Lee]
With a dram in your glass and a fire to warm your toes, sharing a bottle of single-malt whiskey has surely got to be one of life's greatest pleasures. With almost 100 distilleries in Scotland today, what was once one of the world's best kept secrets has now become an international craze. Drinking scotch, particularly single-malt, has become popular for more than just the connoisseurs. Millions of people around the world regularly pick up bottles from Islay and Speyside and find themselves discussing the merits of each region's nectars. This beautiful keepsake will help you on your journey through the world of single-malt. Record your own notes on what you taste, smell and experience; enter comments from your scotch-loving friends and paste in your favourite labels. As you fill this journal you will find that, unlike other single-malt guides, Scotch doesn't dictate your tastes, it lets you build and savour your own.
{
127pp,
205x135mm,
January 2001;
HB,
£10.99,
1895837871:9781895837872
, Insomniac Press (Stone Fox Publishing)
} |
