E-böcker / Matlagning, mat & dryck
Cook's Encyclopaedia
Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in ...
Deliciously Wheat, Gluten and Dairy Free
Antoinette Savill’s first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand here is her latest col ...
Cuisine Niçoise
Nice may conjure up the very essence of sophisticated chic – The Promenade des Anglais, the Hotel Negresco and the casinos – but its culinary traditions are all about simplicity, p ...
Vegetarianism
Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: ...
Veggie Fast Food
Are you under the impression that vegetarians can’t have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes – from Manchego qu ...
Book of Latin American Cooking
Skilfully utilizing and adapting everyday ingredients - which lend themselves surprisingly well - Elisabeth Lambert Ortiz introduces the reader to the subtle marriages of texture a ...
Home Baked
Britain is in the grip of cake mania. The Women's Institute, spiritual home of the iced occasion fruitcake, reported that interest in its baking courses was up 60 per cent in 2008; ...
Real Flavours
REAL FLAVOURS is an entirely rewritten and updated third edition of Glynn's Delicatessen Food Handbook, described by Nigel Slater as 'one of the only ten books you need'. It's a ha ...
From Microliths to Microwaves
This important book is a ground breaking work on the subject of British food. It had been thought that civilization in Britain, which stems from farming, food and cookery all bega ...
Manzanilla
Manzanilla is a variety of fino sherry made around the port of Sanlúcar de Barrameda, Andalusia, Spain. This is the first book to cast the spotlight on what has been a much ignored ...
Delicious Way to Earn a Living
Michael Bateman was without doubt the father of modern food journalism; he began writing about food during the 1960s, when the average British culinary experience was limited to fi ...
The Yogurt Cookbook
By the internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook has been unavailable for almost 20 years. Now re-issued in a glorious four-colour edition with mou ...
Verdura
Named to Cooking Light magazine’s list of the Top 100 Cookbooks of the Last 25 YearsSince its first publication in 1991, Viana La Place's Verdura has become a much loved classic. A ...
The Mustard Cookbook
Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000BC. The peppery flavored leaves of the plant ...
Cooking Gluten Wheat and Dairy Free
If you suffer from allergies or intolerances to dairy, wheat and gluten, the problem you face in having to avoid these is that they are the most commonly used ingredients in food m ...
Ice Creams, Sorbets and Gelati
Twelve years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to ...
Pumpkins and Squashes
Everyone knows and loves the traditional pumpkin ̶ plump and golden carved into a Halloween lantern ̶ and perhaps you’ve prepared a pumpkin pie or a thick pumpkin soup but in t ...
Sweets and Desserts from the Middle East
All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many o ...
Eat Smart Eat Raw
It is 10 years since Grub Street published the first edition of this book and since then it has never been out of print. Now the author has revised and updated her original and mos ...
The Fish Store
When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and packing pilchards, Lindsey Bareham thought it would b ...
Flavours of Greece
Rosemary Barron’s Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection o ...
The Healthy Lunchbox
The Healthy Lunchbox is full of suggestions and ideas to help you provide your child with an appetizing and appealing meal each day. It will explain why many lunchboxes are unhealt ...
Catalan Cuisine
Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic I ...
Knead to Know
Whether you are a professional baker, a home baker who would like to turn a hobby into a career or just someone who loves Real Bread then this handbook is for you. It contains advi ...
How to Cook from A-Z
This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dea ...