Showing titles in Cooking

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

The UK’s most influential food and drink journalist shoots a few sacred cows of food culture. The doctrine of local food is dead. Farmers’ markets are merely a lifestyle choice for the affluent middle classes. And ‘organic’ has become little more than a marketing label that is way past...

Anne Glenconner invites both old friends and new acquaintances to join her in The Picnic Papers. Featuring contributions from Bryan Adams, Graham Norton, Lorraine, Rupert Everett, Tina Brown, Freya Stark and many more, they explore the curious British obsession with dining alfresco, despite our famously unpredictable weather. Picnics, it turns out, spark strong opinions. HRH Princess Margaret insisted on having hers at a proper table, while the indefatigable John Julius Norwich enjoyed 147 picnics over seven weeks in the Sahara. In stark contrast, writer James Lees-Milne simply loathed them.

Behind the gorgeous Georgian sweep of Pelham Crescent, Bath, everyone's getting ready for Christmas... At Number 14, Josie Ballard is up to her ears in brandy, raisins and cherries as she battles to make forty Christmas puddings to sell at Bath Christmas Market. Ever since Giles walked out the...

Clem is the baker in charge of creating delicious cat-themed treats for the loyal customers of the Catpurrcino cat café. From iced kitten doughnuts to macarons with ears and whiskers, Clem's creations always bring a smile to the face of anyone lucky enough to taste them. But outside of the café's kitchen, Clem struggles with feelings of anxiety and where she fits in. Until Sylvie, the owner of the café, decides to push her out of her comfort zone. The Whisked Away baking competition is a chance for Clem to shine and find her inner confidence.

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know that he would become one of the most influential chefs of his generation. Full of grace, candour, grit and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy.

'All men should strive to learn before they die what they are running from, and to, and why’. Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness. When Rick was 18 his father killed himself.

The kitchen is one of the toughest workplaces in the world. Fast-paced, high-pressure, and relentlessly demanding, professional kitchens push cooks to their limits every day. But the journey from line cook to leader requires more than just great cooking—it requires systems thinking, resilience, and the ability to lead under pressure. From Line Cook to Leader is a practical guide for cooks, chefs, and kitchen professionals who want to grow beyond the line and become confident leaders in high-intensity culinary environments.

Brought to you by Penguin. 'Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty... More than just a mantra, "cook, eat, repeat" is the story of my life.' Cook, Eat, Repeat is a...

AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of...

Spain Explained is the podcast for people who want to understand Spanish culture, Spanish food, and Spanish traditions beyond the guidebook basics. Hosted by award-winning author and cook Marti Buckley, who's lived in Spain since 2010, this show unpacks the concepts, rituals, and quirks that make Spain… Spain. Whether you're planning a trip to Spain, obsessed with Spanish cuisine, dreaming of moving there, or just curious why lunch can last four hours, this podcast translates the untranslatable. Each episode dives into one single part of Spanish life, from sobremesa to siesta, café con ...

Clarissa was born into wealth and privilege, as a child, shooting and hunting were the norm and pigeons were flown in from Cairo for supper. Her mother was an Australian heiress, her father was a brilliant surgeon to the Royal family. But he was also a tyrannical and violent drunk who used to...

Welcome to Tenderness. Our doors are always open. Need a pick-me-up? Visit the Tenderness convenience store in Mojiko, Kitakyushu. A sweet treat to lift your spirits. A quiet place to talk over a warm meal. A kind word when you need it most. The sound of the sea in the distance. You'll always...

Bloomsbury presents Tart by Slutty Cheff, read by Charly Clive. ‘It’s the two best things in the world: food and sex.’ Slutty Cheff is an anonymous London chef who knows what it’s really like to work in the capital's hectic restaurant scene. From working sixty-hour weeks in windowless...

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. 

In times of plenty, we stuff ourselves. When the food runs out, we're stuffed too. How have people in the British Isles shared the riches from our fields, dairies, kitchens and seas, as well as those from around the world? And when the cupboard is bare, who steps up to the plate to feed the nation's hungry children, soldiers at war or families in crisis? Stuffed tells the stories of the food and drink at the center of social upheavals from prehistory to the present.

Goodbye high-protein, hello fibre! Fibre is more powerful than many life-saving drugs: its importance in our diet and impact on our overall health and wellbeing cannot be understated. Yet, 96% of us aren’t consuming enough. Sunday Times bestselling author and industry-leading nutritionist...

Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

From the #1 New York Times bestselling author and host of Netflix’s MeatEater comes “a unique and valuable alternate view of where our food comes from” (Anthony Bourdain). “Revelatory . . . With every chapter, you get a history lesson, a hunting lesson, a nature lesson, and a cooking...