Memories of Gascony

  • Filename: memories-of-gascony.
  • ISBN: 9781845338213
  • Release Date: 2012-11-05
  • Number of pages: 304
  • Author: Pierre Koffmann
  • Publisher: Hachette UK



Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. This is a book to learn, love and live from.

Classic Koffmann

  • Filename: classic-koffmann.
  • ISBN: 9781911127062
  • Release Date: 2016-10-13
  • Number of pages: 288
  • Author: Pierre Koffmann
  • Publisher: Jacqui Small LLP



There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging as you would expect from Entées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef weren't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. And, since Pierre Koffmann has been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégé the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs all culinary luminaries in their own right have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and will most certainly be the must-have cookery book of the season

The Bread Book

  • Filename: the-bread-book.
  • ISBN: 1585744476
  • Release Date: 2002-07-01
  • Number of pages: 192
  • Author: Linda Collister
  • Publisher:



Provides step-by-step instructions and illustrations for making breads from crumbling the yeast to slashing a loaf, providing recipes for such breads as fruit loaves, cheese and onion loaf, panettone, sourdough, and ciabatta.

Seven Men of Gascony

  • Filename: seven-men-of-gascony.
  • ISBN: 9781590136744
  • Release Date: 2001-04-01
  • Number of pages: 368
  • Author: R.F. Delderfield
  • Publisher: McBooks Press



Comrades and heroes, the seven warriors slog through the swirl and tumult of the Napoleonic Wars, fighting for their lives across Europe, until they confront their destiny at Waterloo. This stirring saga is drawn from true stories left behind by the soldiers of the First Empire, a dramatic tale of triumph and defeat.

Galvin

  • Filename: galvin.
  • ISBN: 190665056X
  • Release Date: 2011-11-22
  • Number of pages: 288
  • Author: Chris Galvin
  • Publisher: Absolute Press



From Britain's favourite Michelin-starred chefs comes Galvin: A Cookbook de Luxe, in which brothers Chris and Jeff Galvin provide their singular take on the world's favourite cuisine - the much-loved and ever-popular brasserie de luxe food of France. A publishing event destined to do for French food what The River Cafe Cookbook did for Italian! With mouthwatering classics such as 'Cassoulet of Toulouse Sausage', 'Crisp Confit of Duck Leg', 'Black Pudding and Salad Lyonnaise' and 'Apple Tatin with Crème Normande' this beautiful book comprises 150 recipes and is richly illustrated throughout.

No Place of Rest

  • Filename: no-place-of-rest.
  • ISBN: 0812241150
  • Release Date: 2009
  • Number of pages: 267
  • Author: Susan L. Einbinder
  • Publisher: University of Pennsylvania Press



No Place of Rest pursues the literary traces of the traumatic expulsion of Jews from France in 1306. Through careful readings of liturgical, philosophical, memorial, and medical texts, Susan Einbinder reveals how medieval Jews asserted their identity in exile.

My Gastronomy

  • Filename: my-gastronomy.
  • ISBN: 0333661788
  • Release Date: 1997
  • Number of pages: 254
  • Author: Nico Ladenis
  • Publisher: Pan Macmillan Adult



Combines recipes such as salade tiede homard au beurre de truffes, supreme de canard au fumet de cepes and marquise au chocolat with Nico Ladenis's opinions on food, customers and cooking. This book includes planning menus and choosing wines, methods of cooking and presentation.

The Dreaming Suburb

  • Filename: the-dreaming-suburb.
  • ISBN: 9781444732511
  • Release Date: 2011-11-24
  • Number of pages: 480
  • Author: R. F. Delderfield
  • Publisher: Hachette UK



Jim Carver: a tough, resolute war veteran, he returns from the trenches to build a better life for his family to find his wife dead. Archie Carver: Jim's eldest son, smart, ruthless, he has a quick eye for financial profits and beautiful women. Elaine Frith: beautiful and ambitious, she uses her charms to snare any man she thinks will bring her wealth. The First World War ends and the soldiers return to the peaceful Avenue. On the surface their homes look just the same, but behind the carefully tended front gardens everything has changed, and their families' lives in the next twenty years will be as turbulent as any they have known.

Leon Fast Free

  • Filename: leon-fast-free.
  • ISBN: 9781840917543
  • Release Date: 2017-01-12
  • Number of pages: 304
  • Author: Jane Baxter
  • Publisher: Hachette UK



'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founder Each recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious. ** Newly revised and improved ebook edition, optimized for both small- and large-screen devices **

The Wife of Martin Guerre

  • Filename: the-wife-of-martin-guerre.
  • ISBN: 9780804040532
  • Release Date: 2013-07-15
  • Number of pages: 112
  • Author: Janet Lewis
  • Publisher: Ohio University Press



In this new edition of Janet Lewis’s classic short novel, The Wife of Martin Guerre, Swallow Press executive editor Kevin Haworth writes that Lewis’s story is “a short novel of astonishing depth and resonance, a sharply drawn historical tale that asks contemporary questions about identity and belonging, about men and women, and about an individual’s capacity to act within an inflexible system.” Originally published in 1941, The Wife of Martin Guerre has earned the respect and admiration of critics and readers for over sixty years. Based on a notorious trial in sixteenth-century France, this story of Bertrande de Rols is the first of three novels making up Lewis’s Cases of Circumstantial Evidence suite (the other two are The Trial of Sören Qvist and The Ghost of Monsieur Scarron). Swallow Press is delighted and honored to offer readers beautiful new editions of all three Cases of Circumstantial Evidence novels, each featuring a new introduction by Kevin Haworth.

Country Breads of the World

  • Filename: country-breads-of-the-world.
  • ISBN: UCSD:31822031038599
  • Release Date: 2000
  • Number of pages: 176
  • Author: Linda Collister
  • Publisher:



This collection of original recipes and secrets from bread makers from around the world features 88 easy bread-making recipes, with step-by-step procedures and color photographs. The entire process is explored in depth--from milling the grain to shaping the dough to baking the loaf.

Salt Sugar Smoke

  • Filename: salt-sugar-smoke.
  • ISBN: 9781845338053
  • Release Date: 2012-11-05
  • Number of pages: 272
  • Author: Diana Henry
  • Publisher: Hachette UK



This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

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