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English Bread and Yeast Cookery by Elizabeth David
Category: No Category | Series: Penguin Cookery Library
In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, a ...Show more
Food in History by Reay Tannahill
Category: No Category | Series: Penguin Cookery Library
An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced popu ...Show more
French Provincial Cooking by Elizabeth David
Category: Food & Wine | Series: Penguin Cookery Library
"French Provincial Cooking" is Elizabeth David's classic work on French regional cuisine. Providing simple recipes like omelettes, souffles, soups and salads, it also offers more complex fare such as pates, cassoulets, roasts and puddings. First published in 1960, it is readable, inspiring and entertain ...Show more
From Annas Kitchen - Plain and Fancy Vegetarian Menus by Anna Thomas
Category: No Category | Series: Penguin Cookery Library
Italian Food by Elizabeth David
Category: No Category | Series: Penguin Cookery Library
Jane Grigson wrote of Italian Food 'Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food ...Show more
Jane Grigson's Fruit Book by Jane Grigson
Category: Food & Wine | Series: Penguin Cookery Library
The companion to "Vegetable Book", this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains the 'why' as well as the 'how' of cookery First published 1982.
Malaysian Cookery by Rafi Fernandez
Category: No Category | Series: Penguin Cookery Library
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