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The Borough Market Book: From Roots to Renaissance
Although it has been the site of a wholesale produce market for a thousand years, it is only in the last decade that London’s Borough Market has welcomed retail customers. This book captures all the charm and colour which have made it a destination for foodies everywhere. Interviews with retailers (eg Randolph Hodgson of Neal’s Yard) and shoppers (Rose Gray, Mark Hix, Antonio Carluccio et al) help to define the pleasures of the market. The icing on the cake is a selection of simple seasonal recipes employing ingredients fresh from the market. The market traders’ directory lists retailers both alphabetically and by category. Colour photos. Softcover, 175 pp, $49.95.
England's Heritage Food and Cooking
Annette Yates
Regional sketches, profiles of feasts and festivals, and traditions explained(high tea versus afternoon tea) provide the background for 160 heritage recipes. From a full English breakfast to veal and ham pie and Shrewsbury cakes, this book offers the best of British cooking. Colour photos cover everything from regional landscape to step-by-step methods. Hardcover, 256 pp. $36.99.
The Divertimenti Cookbook
Camilla Schneideman
Offspring of the family that founded the well-known London kitchen shop and founder of the cooking school and café of the same name, Camille Schneideman celebrates dishes with a Mediterranean or Asian flairpan-fried sardine with salmorejo and Tuscan bread salad, fragrant Thai curry with prawns) while doling out nuggets of knowledge on cooking techniques and equipment buying. Colour photos and Bloomsburyesque graphics. Hardcover, 192pp. $39.95.
Good Eating: Suggestions For Wartime Dishes
Daily Telegraph
A most amusing little book, this is a reprint of manual The Daily Telegraph put out during the war years to assist the British housewife coping with rations and fuel shortages. Many of the dishes seem practically unpalatable nowadaysm, but they serve as a reminder of the ingeniousness of generations past. Treasures include chocolate truffles made with mash potato and several traditional pickle and chutney recipes. Hardcover, 129 pp. $17.99.
Complete Traditional Recipe Book
Sarah Edington
From the National Trust, this book celebrates British cooking as it was before the Roux Brothers, Raymond Blanc, Marco Pierre White, Gordon Ramsay, Heston Blumenthal et al got their hands on it. Cornish pasties, cock- a- leekie soup, flummery, Eton mess, fools, crumbles are all here in one comprehensive volume. Colour photos and no they are not just beige and white! Hardcover, 335 pp. $56.00.
Pret a Manger: Food on the Move
Jane Lunzer Gifford
For anyone unfamiliar with the British-founded Pret a Manger take away chain, think of it as a sort of Body Shop for food. It is a successful business that serves up great portable food while trying to do good using environmentally friendly packing, organic ingredients, and sending leftovers to charities for distribution to the needy. Much of the space here is devoted to its signature sandwiches ham, cheese and mustard, smoked salmon, chicken provencal. Still, there are also snacks, desserts, even sushi. Black & white, colour photos. Softcover, 271 pp, $45.00.
Welsh Heritage Food and Cooking
Annette Yates
If you are looking for a traditional recipe for duck look no further than this lovely volume's roast duck with apples. Or how about a gooseberry fool? It's here as are Welsh cakes, cockle pie, Welsh rarebit and more. With step by step recipes and photos even those with no connection to the UK can make a classic Welsh meal, even if you can't pronounce the names! Hardcover, 96 pp. $24.99.
A
Return to Real Cooking
Galton Blackiston
Simple yet stunning country fare brought to you from the Morston Hall hotel and
restaurant in England. Galton Blackiston deserves the growing recognition he
has received for creating meals using fresh, seasonal produce, and the recipes
here reflect that style. Particularly appealing are the breads, fish dishes,
and, of course, the puddings. Hardcover, 224 pp. $64.50.
Cooking at Morston Hall
Galton Blackiston
Galton Blackiston, proprietor and chef at Morston Hall, a UK country hotel
in Norfolk, is known for his simple but delightful dishes. This is
reflected here with his use of fresh ingredients and easy techniques,
combining to make comforting meals with just the right amount of
novelty to keep things interesting. The fish dishes are particularly
worthy of attention. Softcover, 176 pp. $34.95.
First Catch Your Hare
Hannah Glasse
Subtitled The Art of Cookery Made Plain & Easy this is a facsimile of the original 1747 edition of this classic British volume. The recipes reflect the tastes and dining customs of the eighteenth century, with plenty of meat and game as well as dishes for the sick and, oddly enough, ships' captains. This fascinating book includes essays about Glasse, a truly self-made women at a time when that was extremely rare. Softcover, 218 pp. $50.00.
Cooking
with Tom Aikens
Tom Aikens
Aiken's cooking is credited to be sexy and indulgent, he says he prefers simple
meals at home, yet spends his days creating complicated dishes. His stunning
new book delivers his own favourites passing along many tidbits of useful advice
and alternative serving suggestions as he steps the reader through each recipe.
Hardcover, 256 pp. $59.95.
Cook
with Jamie
Jamie Oliver
This latest offering from Jamie Oliver has shot to number one on
the bestseller list since being released this month in the UK. School lunch
reform completed, Jamie is set to improve home cooking. Solid information
and simply sensational recipes, perfectly synthesizing Oliver's English
heritage and River Café Italianate
training, will help any cook build confidence in the kitchen. The
Ultimate Gingerbread recipe is to die for! Colour photos. Hardcover, 447
pp. $64.95.
The
Dave Myers and Si King Hairy Bikers’ Cookbook
Imagine mixing a dollop of Hugh Fearnley-Whittingstall with a dash
of Anthony Bourdain then welding the result to the Two Fat Ladies.
What you end up with is a thoroughly entertaining account of the
food, bike
culture, and history of countries from Ireland to Vietnam as viewed
from a motorcycle. When not collecting recipes for whore’s coddle
or tortilla soup, the amiably dishevelled authors are involved in
film production. Colour photos. Hardcover, 256pp, $39.00.
Apples
for Jam
Tessa Kiros
Like Nigella Lawson, Nigel Slater and a handful of others, Tess Kiros (Twelve,$34.95
and Falling Cloudberries, $45.00) is more than a recipe writer.
Aided by Lisa
Greenberg’s art direction, Kiros conjures up the atmosphere which lifts
her homey foods –fish pie, tomato lasagne, hamburger patties—from
the humble to the exceptional. We have one criticism—the silvery print
is hard to read. Colour photos. Hardcover, 417pp, $45.00.
A
Taste of the Country
Jimmy Doherty
If every farmer looks as delicious as Doherty there will be a stampede back to
our rural roots! Not only are there great traditional British farmhouse recipes
with a twist, but also information on gathering wild food, cooking with edible
flowers, keeping a few chickens and best of all whittling walking sticks! Hardcover,
320 pp, $45.00.
Soup
Kitchen
Editors Annabel Buckingham and Thomasina Miers
Everyone who is anyone on the British food scene - Delia Smith, Antonio Carluccio,
Fergus Henderson, Gordon Ramsay, Jamie Oliver - contributed to this well-illustrated
collection of soup recipes in support of charities for the homeless. Hardcover,
224 pp, $39.95.
Winter
Food
Jill Norman
An editor, publisher and the literary trustee of Elizabeth David's estate, Jill
Norman is a cookbook author in her own right. Game dishes and sweet/savory combinations
seem to be her preferred method of keeping the cold and damp at bay as typified
by roast goose with prunes and apple,duck with vanilla, and liver with hazelnut
and garlic sauce. Colour photos. Hardcover, 192 pp, $39.95.
Porter's
English Cookery Bible
Richard, Earl of Bradford and Carol
Wilson
From potted shrimp to Sussex pond pudding, Lord Bradford presents
the great, and often maligned, traditional basics of English cooking.
Vintage illustrations. Hardcover, 288 pp, $32.50.
Wild Food
Mike Robinson
Inspired by traditional Spanish, French, and Italian cuisine, BBC broadcaster
and restaurant pub owner Mike Robinson creates vibrant dishes from the freshest
ingredients with an emphasis on game. Colour photos. Hardcover, 192 pp, $49.95.
Roast
Chicken and Other Stories
Simon Hopkinson with Lindsey Bareham
Since a panel of experts assembled by Food Illustrated magazine, named this
the best ever cookbook, even beating out Delia Smith, sales have topped those
of
the latest Harry Potter book in the United Kingdom. Its enduringly popular
recipes leek tart, steak au poivre -- and the fact that they work as written
drew the
judgesí accolades. The whimsical drawings that introduce each chapter
are an added bonus. Paper, 230 pp, $25.50.
Kitchen
Diaries
Nigel Slater
In combining excerpts from his diary with recipes, Nigel Slater illustrates
in a very direct and appetizing way, the relationship between mood
and food. Colour photos. Hardcover, $59.95.
Kevin
Gould’s Loving and Cooking with Reckless Abandon
Kevin Gould
Some people love to cook; others cook to love. With dashes of astrology,
lashings of Middle Eastern spices, and a voice at once refined and
erotic, British food writer Kevin Gould has written a book that should
appeal to
both camps. If massaged shoulder of lamb and a ruby red pomegranate
jelly with cream fail to raise your temperature, nothing will. Colour
photos. Paper, 176 pp, $29.95.
Around
the World in 80 Bites
Suni Vijayakar
In a riot of colour and flavour, Suni Vijayakar leads the cook on
a tour of the world’s great food, touching down on all the continents
(except Antarctica). Hardcover, 192 pp, $29.95.
River
Café Two Easy
Rose Gray and Ruth Rogers
In their second collection of pared-to-its-essence Italian cooking,
Gray and Rogers continue to show the style that made them den mothers
to a whole new generation of British culinary stars (Oliver, Fearnley-Whittingstall,
O'Donoghue et al). Rice with chestnuts, broccoli with red wine,
and rhubarb with orange are typical of the simple yet vibrant recipes.
Colour photos. Hardcover, 288 pp, $49.95.
Kevin
Gould’s Loving and Cooking with Reckless Abandon
Kevin Gould
Some people love to cook; others cook to love. With dashes of astrology,
lashings of Middle Eastern spices, and a voice at once refined and
erotic, British food writer Kevin Gould has written a book that should
appeal to both camps. If massaged shoulder of lamb and a ruby red pomegranate
jelly with cream fail to raise your temperature, nothing will. Colour
photos. Paper, 176 pp, $29.95.
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