"Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life" ( New York Times Book Review).First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle's kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, a...

From the author of the Fortnum & Mason Debut Food Book of 2019, Summer's Lease looks at the cooking techniques we use instead of heat which, in letting us step away from the stove, lend themselves perfectly to summer eating: breaking, salting, souring and ageing.The long dog days of a tiring summer are no time to be a cook. A few charred sardines are of course a wonderful thing, but there the grill sits, pouring out heat into the already-hot kitchen; a...

NOMINATED FOR THE 2018 ANDRE SIMON FOOD & DRINK BOOK OF THE YEARBBC RADIO 4 FOOD PROGRAMME BEST FOOD BOOKS OF 2018THE TIMES BEST FOOD BOOKS OF 2018FINANCIAL TIMES SUMMER FOOD BOOKS OF 2018"A one-off, the kind of food book that I believed was no longer being published... When I reached the last page, I went back to the beginning." – Bee Wilson, The Times...

Part cookbook, part travelogue, Ikaria is an introduction to the food-as-life philosophy of the Greek island "blue zone" and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals.The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterr...

Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast...

How to make your own sausagesThis book provides step-by-step instructions for making your own sausages. You’ll discover what sausage-making equipment you’ll need and which sausage skins to use. As well as providing a basic sausage recipe it also includes recipes for Cumberland, Lincolnshire and Irish sausages, pork and apple sausages, beef and onion sausages, garlic cheese sausages and even chorizo.Hopefully, delving into the world of sausage-making will whet your appetite ...

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

This short-e guide will inspire you to make your own bread. Making your own bread means you can have wholesome, natural, additive-free, even organic bread when you want. You’ll also be saving money as home-made bread is a fraction of the cost of shop-bought. Maureen Little has been making her own bread for many years. In this book she provides a simple, basic, bread recipe that you can adapt for rolls, different shaped loaves and pizza. She also shows you how to ...

The first section briefly discusses how to select appropriate containers for storing food and water, how to organize meals inside of those containers, and where to best store foods to maximize food quality. The second section consists of menus, recipes, preparation instructions, and service instructions. There are 3 days worth of breakfasts, lunches, snacks, dinners and desserts that can be prepared from limited cooking facilities, such as a self contained butane burner.

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that...

In this inspiring, witty and eminently sensible book, Nigella Lawson sets out a manifesto for how to cook (and eat) good food every day with a minimum of fuss. From basic roast chicken and pea risotto to white truffles and Turkish Delight figs, Nigella brings the joy back into the kitchen.Selected from the books How to Eat and Kitchen by Nigella LawsonVINTAGE MINIS: GREAT MINDS. BIG IDEAS. LITTLE BOOKS.A series of short books by th...

In the third of the River Cottage Handbook series, Daniel Stevens explains the ins and outs of baking, and inspires us to abandon ready-sliced loaves for a world of delicious breads baked at home.First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched ...